Bouquet Garni

A bouquet garni (booh-kay gahr-nee) is the French culinary term for a bunch of herbs, usually including a bay leaf and sprigs of parsley and thyme, tied together (or often put in a piece of thin cloth) and cooked in stews, soups and sauces to give flavour. It is removed before the dish is served. A bouquet garni was known by the English as a faggot of herbs, a term which is rarely used today.

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