Herbal mixture "Bouquet Garni"

Ingredients for 1 servings:

• 2 stalks parsley, flat
• 2 stalks of thyme
• 2 bay leaves, fresh
• 1 sprig of rosemary, fresh
• 3 leaves of sage, fresh

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

classic French herb blend

The “Bouquet Garni” is a classic herb blend in French cuisine. Originally, it was tied together and cooked with the dish, but removed before serving. In modern cooking, the herbs are simply placed in a disposable cellulose tea bag and sealed with kitchen twine or wire. The bouquet garni is used to flavor broth, but also thicker soups, stews, and braised dishes, and is removed shortly before serving. The blend can be varied depending on the dish. For lamb dishes, the basic blend is supplemented with basil, celery leaves, burnet burnet, chervil, tarragon, rosemary, and savory. The pork bouquet contains thyme and marjoram in addition to the basic blend, while the poultry bouquet contains celery, marjoram, and tarragon. The seafood bouquet usually consists of dill, tarragon, and grated zest of untreated lemons in addition to the basic blend.