How To Make A Bouquet Garni

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May 16, 2010

Add a deep herby flavor to your stocks and sauces with the addition of this bundle.

By: Angelo Comsti

Add a deep herby flavor to your stocks and sauces with the addition of this bundle. There are many versions of bouquet garni; this one makes use of the typically discarded parts of herbs.

Yield 1 piece

Photography by Patrick Martires | Text and Demonstration by Angelo Comsti

Cut the outer leaves of the 1 leek, around 5 inches, then slice in half.

Place 10 fresh parsley stems, 2 fresh thyme sprigs, and 2 dried bay leaves inside a leek leaf. Cover with the other leek.

Secure the bundle with a kitchen twine. In this case, the Silicone Zone Sili Twists was used. Add to sauce or stocks for a deeper flavor. Discard when done.

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