Bouquet Garni

This little bouquet of dried and fresh herbs (and sometimes spices) is tied around the top with a long kitchen string (or placed in a small cheesecloth bag) so that when cooking is completed it is easily lifted out of the pot. There is no set group of herbs that must be used. It depends on the flavor that will most enhance the dish being prepared. Use such spices as peppercorns, whole cloves, and cinnamon sticks for hot mulled wine, for instance; other combinations will infuse your soup or casserole. Discard the little bouquets or bags after use. Start fresh and imaginatively each time a bouquet garni is called for.