A French-invented sachet of herbs, traditionally tied together, but now sold in small muslin bags. Usually includes parsley, thyme, a bay leaf and some rosemary, but may also include marjoram, garlic, [..]

A group of herbs (usually parsley, thyme and bay leaf) that are tied together in a bundle or placed in cheese clothand tied used to flavor soups, stews and broths. It is removed before serving.

(boo-KAY gahr-NEE) – It is generally a triad of herbs.  The literal translation from the French is “nosegay trimmings.”  It is a small bunch of herbs, which traditionally consist of a bay leaf, sprig [..]

A French-invented sachet of herbs, traditionally tied together, but now sold in small muslin bags. Usually includes parsley, thyme, a bay leaf and some rosemary, but may also include marjoram, garlic, [..]

A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.

A bundle of fresh herbs usually thyme, parsley, and bay leaf used to add flavor to soups, stews, stocks, and poaching liquids. They are often tied inside two pieces of leek leaf or in a piece of chees [..]

Herbs, usually parley, thyme and bay leaf tied together (or contained in a small muslin bag) added to soups and stews and removed before serving.

A bundle of herbs tied together with string and used to prepare stock, soup and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.

A small bundle of herbs used to enhance the flavour of a soup or stew. Any herbs may be used, but the most common combination is bay leaf, parsley and thyme.

A small bundle of herbs, usually leaves, parsley, and thyme, wrapped with cheesecloth and added to soup or stew for flavor.Once dish is cooked, the Bouquet Garni is removed and discarded.

A mixture of herbs that is either tied together or enclosed in a porous container and cooked with a dish but removed before serving. The herbs most often used include equal measures of thyme, parsley [..]

A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before servi [..]

A bundle of fresh herbs usually consisting of parsley, thyme, and bay leaf that is bound by twine and placed into a soup, stock, or sauce to aid flavor. The bundle is removed just before service.

A bunch of herbs (usually parsley, thyme and bay leaves) tied with string and used to flavour soups and stews. To make a bouquet garni, see our article, or buy in ready-made sachets at supermarkets or [..]

a little bundle of herbs, tied together or placed together in in a piece of cheesecloth, used to enhance the flavor of a soup or stew. The classic combination of herbs is parsley, thyme, and bay leaf, [..]

a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.

A bouquet garni is a mix of herbs that are tied together in a small packet or bunch so they don't get mixed into a dish but still flavor it. Once the dish is done the herbs are easily removed fro [..]

a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.

An assortment of either fresh or dried French herbs used to enhance the flavour of stocks, stews, soups, casseroles and broths. They may either be wrapped inside a cheesecloth / muslin sachet and then [..]

A Bouquet Garni, is a tied bundle of herbs used as a stock enhancer, with a bouquet for the nose to enjoy.

typically fresh whole parsley bay leaf and thyme tied together with string and tucked into stews; the package is removed prior to serving.