Mediterranean Bouquet Garni

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By Aglaia Kremezi

Published 2014

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My version of the classic bouquet garni includes whatever herbs grow in the garden at any given time, plus cinnamon and dried orange peel. Tie the bouquet together with scallion or leek leaves or with kitchen string if you use it in a broth that you will pass through a sieve; if you add the bouquet to a sauce or stew, enclose it in cheesecloth to make removal easy. When the food is cooked and the bouquet has released its flavors you can discard it, after pressing firmly with a spoon to extr