Useful Tips

What is a garni bouquet?


  • Bay leaf 1 Piece
  • sprig of parsley 1 Piece
  • green leaves of leek 2 pieces
  • sprig of thyme 1 Piece
  • sprig of celery 1 Piece
  • sprig of rosemary 1 Piece

Put the first leaf of leek, on it a bay leaf and a sprig of celery on top.

Add a sprig of parsley, thyme and rosemary.

Appearance story

In various variations of the herb bouquet garni have been used in French cuisine since the 17th century. It was only in the 19th century that a chef named Jules Goffe combined the three main ingredients of the bouquet: parsley, thyme and laurel. In addition to discovering this excellent combination of tastes, Jules calculated the ideal ratio of components to each other.

Julia Child, a well-known organizer of French cuisine in the culinary world, described in her book two types of garni bouquet - large and small. Small is the canonical combination of the three main spices, and large is the rest of the improvisations and experiments of cooks and lovers.

The bouquet is usually tied up with a celery stalk. Sometimes it is placed in a regular gauze bag. In the latter case, herbs are convenient to use when cooking broths.

We already made a hint and revealed the three main ingredients of the garnish bouquet. Let us dwell on them in more detail.

  1. Parsley
    In our latitudes, everyone knows this spice. One of the most versatile food seasonings. It has a sweet and spicy taste and tart aroma. It is not surprising that parsley is constantly used all over the world in that other form.
  2. Thyme
    It has a powerful island flavor, reminiscent of anise. It can be used both fresh and dried. This is one of the main seasonings in French cuisine, which is part of the main mixture of spices of each cook - Provencal herbs.
  3. Laurel
    This is also a spice well known to the whole world. Adds interesting shades of taste to broths and canned food. One of the most useful spices, which is also used outside the kitchen: in medicine, cosmetology and aromatherapy.

Now let's move on to the so-called big bouquet of garni. Here you can add everything that your heart desires, if only it would turn out to be tightly bandaged with a culinary thread.

The most common additives are leeks, thyme, rosemary, green onions and even lemon peel. Such variations help to reveal the taste of some dishes. So, for a fish soup you need one set of herbs, and for a vegetable soup - a different one. You can use a classic or small bouquet when preparing any dish.

How to use

Garni bouquet ingredients are folded and tightly tied with thread. It is very convenient to wrap spices in a wide stalk of leek, in addition, it looks beautiful and aesthetically pleasing.
It is usually added at the final stages of cooking. For about ten minutes, dip it in soup or stew, then remove. Fresh and dried herbs will give all their taste and aroma to your dish.

National options

Over the long years of existence, the garni bouquet managed to go beyond France and adapt to the traditions of other nations. In the Scandinavian countries, dill was added to the classic ingredients. Europeans diversified it even more; they use rosemary, marjoram and bay leaf for cooking meat.

Residents of coastal areas adapted it for seafood - fennel, thyme and basil make fish dishes divine.
In Russia, cooks use carrots and green onions to add national flavor. And Italians stew beef with wormwood.

Provence Bouquet

This is perhaps the most famous combination of spices, it comes from, you probably guessed, from Provence. Here is its approximate composition:

In France, it can even be found on sale ready-made. Unfortunately, it is not so common with us yet, but don’t worry: soon we will tell you how to assemble it yourself.

Where to add

Such a mixture of spices is universal, with its help you can add interesting shades of taste to almost any dish. The main thing here is to find the right ingredients in addition to the main ones, we will now share these combinations.
Add some tarragon if you are going to stew vegetables or bake fish.

For legumes and fresh vegetable salads, use chervil. This plant can be difficult to find in small cities, but it grows well on window sills. Be sure to try this greens with a unique delicate aroma.

For broths and lamb there is nothing better than a sprig of fresh or dried thyme with green onions. And when baking fish, add some juicy fennel.

Variety of rice and legumes with a sprig of rosemary, and to the bird - a little sage. Potatoes, vegetables al dente acquire new shades of taste thanks to garlic and mint.

We collect a bouquet of garni

There are three most convenient ways to combine all the herbs and spices you need. Some of these methods we have already mentioned.

  1. Gauze or cotton cloth
    Cut out the square of the desired size from the material, fold the spices and tightly knit with twine or culinary thread. This method allows you to add small spices; they fall out of a bouquet of a traditional form.
  2. Bundle binding
    A very easy way. Just take all the long branches and drag them with a rope, thread or something similar.
  3. Leek pocket
    Cut a piece of the stem of the desired length, place the remaining herbs in it and dress it.

This is the traditional way that cooks use most often.

In order not to engage in the preparation of the garnish every time, you can pre-stock bags with prepared dried spices in various combinations. Devote only an hour to this and you will do your service to the future. Below is a recipe with thyme, for example.

  • dried thyme - 2 tables. spoons
  • granulated garlic - 2 tablespoons. spoons
  • bay leaf - 10-12 pcs,
  • dried celery - ½ tea. spoons.

Pour everything into a bowl and mix. A serving for one dish is half a teaspoon. The bags are used in the same way as other types of garnish bouquets: dip in the dish for fifteen minutes and it will be filled with wonderful taste and aroma.

We hope that from this material you will gain new knowledge. A historian of Russian cuisine with a speaking surname Pokhlebkin wrote that a true culinary specialist is one who never cooks a dish twice in the same way. And it is spices that help open up new frontiers of taste in ordinary food.

Garni Bouquet gives a wide field for combining various combinations of herbs. Sometimes it’s worth going beyond theory and trying to use a spice intended for vegetables to meat or vice versa. Indeed, this is how new flavor combinations appear that conquer everyone around.

Do not give up experiments and research, and, of course, enjoy your meal!

Garni bouquet

The garnish bouquet is placed in the container where the dish is prepared, and before use it is taken out. There is no general recipe for the garnish bouquet. Depending on the taste and soup, the recipe for a garni bouquet varies. The most typical composition includes the following herbs: rosemary, thyme, savory, basil, tarragon. This mixture has an intense characteristic aroma. This composition is characteristic of the south of France.

How to make a garni bouquet yourself

To collect a bunch of aromatic herbs is not at all difficult. In the first option, you can use fresh herbs, and in the second, prepare a spicy mixture of prepared spices. Take sprigs of parsley, bay leaf, a sprig of rosemary, a sprig of tarragon (tarragon) and dress with a thread. Garni bouquet can be assembled to your liking. If some element is missing, it does not matter.

This option is suitable for the summer. In this short video, the garnish bouquet consists of parsley, caraway seeds, bay leaf, and the bouquet is wrapped in leeks. For wrapping in a similar way, you can use celery stalks.

In winter, you can prepare a bouquet of garnishes from dried herbs or spices. Take 1 tbsp. a spoonful of dried parsley, 1 tbsp. caraway seeds, 1 bay leaf. Make a two-layer gauze bag, place the herbs there and dress them. Garni bouquet gives the dish a unique flavor.
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Garni bouquet - recipe and cooking application

From this article you will learn:

As you might have guessed, the garnish bouquet is a mix of several Provencal herbs, neatly wrapped in bay leaves and tied with culinary thread.

Sometimes garnishes are stored in a special cotton bag.

In cooking, seasoning enriches mainly stews, soups, broths and sauces.

What is included in the garni bouquet?

Parsley, thyme and bay leaf are the basic herbs of the garnish, without which a classic, large or medium bouquet is not possible.

Nevertheless, there are many options for a garnish bouquet: a mixture of herbs can have more than a dozen components, which usually use basil, blackhead, celery, rosemary, thyme, sage, tarragon, and various types of pepper.

Nutritional Properties of Garni Herbs

As a rule, when cooking, the bouquet is dipped in a pan with a dish, boiled together with the ingredients for a while, and then removed.

Thus, broths and roasts receive maximum seasoning, literally absorbing the taste, aroma and nutritional value of plants.

While analyzing the main spices of the garnish, we recall the healing qualities of the usual parsley: The recognizable smell, sweet, slightly tart taste of this greens is actively used in the preparation of vegetable dishes, salads, soups - where the garnish bouquet itself is relevant.

However, the use of parsley, like dill, is so universal that curly grass can be in the most unexpected salty dishes.

The medicinal properties of the plant also make parsley the queen of the garnish: the anti-inflammatory, wound healing, diuretic effect of herbs is used even in medicine.

Thyme (aka thyme) is the second component of the bouquet and an indispensable component of the Provence herb mixture. Like parsley, thyme plays an important role in the production of canned food, aromatizes any vegetable side dish, meat products.

In addition, due to the presence of a unique essential oil, thyme extract is a part of cosmetics and some pharmaceutical products.

The plant has a pronounced anthelmintic, disinfectant, analgesic effect. It also aids digestion.

Bay leaf

Bay leaf, being a medicine and strong spice at the same time, has found wide application in both healthy and traditional cooking. The laurel itself has long been a symbol of fame, victory and greatness, and its leaves can be recognized far beyond the pots of soup and cans of pickled vegetables.

Roasted meat, seafood, beans and even pastries with the addition of laurel acquire a wonderful aroma. Laurel is a good disinfectant, has an insecticidal property, due to which, in the distant past, the plant was used in the fight against cholera, malaria and dysentery. Today, laurel oil is a great repellent for mosquitoes.

How to apply a bouquet of provencal herbs?

Traditionally, seasoning ideally complements the main hot dishes, more often - soups.

Recommended as the main aromatic spice for dishes of vegetables, game, poultry, fish, roast, stew.

Ideal for pickles and preserves. Depending on the particular dish, you can add some of the most suitable herbs to the garnish bouquet.

So, if the classic garnish includes 3 branches of parsley, 1 branch of thyme and a leaf of laurel, then when creating a large bouquet of garni, tarragon, oregano (basil), rosemary or marjoram should be additionally used.

And if you need exotic notes, experiment with the addition of zest, chervil, pimpinella, chili, cumin.

Garni bouquet goes well with many spices, but is contraindicated in combination with dessert seasonings and spicy herbs (for example, cilantro).