BOUQUET GARNI (spice)
~~FRENCH BOUQUET GARNI and
~~TRADITIONAL BOUQUET GARNI.
Choose one of the two recipes provided to season your dishes, or you can make your own Bouquet Garni using the suggestions in the Cook's Tip at the bottom of the recipe.
- french boquet garni:
- tablespoon fresh oregano, chopped fine
- tablespoon fresh savory, chopped fine
- tablespoon fresh thyme, chopped fine
- tablespoon fresh marjoram, chopped fine
- tablespoon fresh rosemary, chopped fine
- traditional bouquet garni:
- stalks of parsley
- sprig of thyme
- bay leaf
Combine all herbs in a small bowl. Since spices lose their flavor as time passes, do not make large batches of bouquet garni. Instead, make smaller batches that can be used within one month. Keep the spices inside an airtight container in a cool, dark area. Avoid storing them above the stove as heat can interfere with the spices' flavor. Your aim in making a bouquet garni should be to produce a balanced, complex flavor that makes your diner want to take another bite, not analyze it. In other words - don't overpower your dish with the bouquet garni.
It's easy to make. Let's start with the traditional bouquet garni. A simple but flavorful "broth posy" consisting of parsley, time and bay leaf.
Beef: marjoram, oregano, orange zest, parsley, thyme
Pork: marjoram, rosemary, sage, and thyme
Lamb: garlic, mint, rosemary, savory, thyme
Fish: basil, cilantro, fennel, parsley, thyme
Chicken: marjoram, sage, savory, tarragon, thyme,