Bouquet garni

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
This is a parcel of fresh thyme, parsley stalks and bay leaves used to flavour soups, stews and sauces. Make up your own version of bouquet garni with any herbs – and spices – of your choice.