Bouquet Garni

Culinary definition of bouquet garni :  a bunch of herbs, typically bay leaf, thyme and parsley that are tied together in a bouquet, or packed together in a small cheesecloth packet tied with string.

C@H FOOD FOR THOUGHT
By no means must you limit yourself to the above-mentioned herbs. You can add peppercorns, sage, allspice, juniper berries, chives, rosemary - whatever you like or have on hand.
The primary reason for bagging the herbs and spices is to faciliate easy removal before service.  Keeping contents under wraps (especially crumbly, dried bay leaf) helps keep broths and liquids clear.

We keep a small potted Bay Laurel tree in the kitchen garden so that we have fresh wrappers on hand all year (left ).  We like the extra hit of essential oils that direct contact with heat and oil lets out of the fresh herbs. A minute or two in the pan, sweating alongside onions or mirepoix is all it takes.  If a  green bit or two breaks off in the doing, so much the better. Fresh bay leaves are now available at many markets.

To assemble a fresh bouquet, simply lay one large or two small fresh bay leaves on a flat surface (overlapping if using more than one), and place a sprig or two of fresh thyme, rosemary, oregano or other herb down the centre, along the spine of the bay leaf.  Roll tightly, wrap with kitchen string and tie-off.  The flavour contribution made by using bouquet garni may not be overtly apparent, but its absence from the building/layering of a flavour profile is certainly conspicious.

When the weather grows colder and bay laurel leaves loose their suppleness, make a dozen or so bouquets to preserve in olive oil.  Be sure to wash and dry your herbs thoroughly, roll tightly and pack vertically in a sterile canning jar. Cover with very warm (not boiling) excellent quality extra virgin olive oil (we prefer Domenica Fiore), cool, seal with a lid and store in the fridge.  These keep well for several months and the oil takes on a lovely dark green colour and herbal flavours.

 ✭ ✭ ✭ The Ultimate Bouquet.  Fresh bouquet garni make much-loved hostess gifts for foodie friends.  Wrap up a half-dozen to take along next time - use butcher or brown kraft paper to make a small bouquet bouquet.

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