Classic Bouquet Garni Recipe
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  • 3 sprigs parsley
  • 1 sprig thyme
  • 1 bay leaf
  1. Tie up the three sprigs of fresh parsley, one of fresh thyme and one fresh bay leaf (and any other herbs) into a small bunch.
  2. Add the bunch to the dish right from the start to give the flavours time to marry.
  3. Remove it just before serving. This is to prevent your diners from discovering your secret to flavouring your cooking pot. Just joking, but that's what the French used to do.
Notes
I prefer to use fresh herbs, but dried herbs are just as successful. Use 1 heaped tablespoon dried parsley, 1 teaspoon dried thyme (I prefer a level tablespoon lemon thyme) and a single dried bay leaf. Tie up the dried herbs in a small bag sewn of muslin. Or grind the parsley and thyme and add to the dish. Add the bay leaf whole and remove before serving.
Recipe by Eco Herb at https://herb.co.za/classic-bouquet-garni-recipe/