What Is a Bouquet Garni?

Updated: Feb. 07, 2024

Here's how to make stocks and soups more flavorful with a bouquet garni, or a bundle of herbs.

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If you’ve watched a chef make homemade stock on TV or TikTok, you’ve heard of a bouquet garni. Like mirepoix, this is a term every chef and culinary professional knows, but it might be unfamiliar to the average home cook. Here’s what a bouquet garni is—and how to make one at home.

What is a bouquet garni?

Like the name implies, it’s a type of bouquet, but instead of being made of flowers, it’s made with herbs. Stalks of fresh or dried herbs are gathered together in a bundle and tied tightly with a piece of butcher’s twine, then dropped directly into a pot. You can also wrap the herbs in cheesecloth. Using cheesecloth is especially useful if the finished product will not be strained (like stock or broth is) and you’d like to make sure you don’t end up with flecks of fresh herbs in your finished soup.

Originating the Provence region of France, a traditional bouquet garni includes parsley, thyme and bay leaves. However, there are really no hard rules when it comes to making one; many recipes will call for additional herbs like rosemary, sage, tarragon or oregano. When left in a pot of simmering liquid, the bouquet garni adds delicious herbal notes, and can be easily removed with tongs or a slotted spoon.

How to Make a Bouquet Garni, Step by Step

Bouquet garni with bay leaves and fresh herbs de provence on gray textured backgroundAnastasiaNurullina/Getty Images

There are two methods for making a bouquet garni: the string method and the cheesecloth method. The string method is the easiest, and is best if you’re only using fresh herbs. If you’d like to add additional aromatics to the mix (like crushed garlic or ginger), or if your herbs are small or especially delicate, use the cheesecloth method.

String Method

Step 1: Cut a piece of butcher’s twine at least six inches long. Lay it out on your counter or cutting board.

Step 2: Place your bundle of herbs in the center of the string and tie it up tightly with a double knot. Herbs shrink as they cook, so an extra-tight knot will ensure your bouquet garni doesn’t fall apart in the pot.

Cheesecloth Method

Step 1: Cut a square of cheesecloth big enough to bundle your herbs in.

Step 2: Place your herbs and aromatics in the center of the cheesecloth square, cutting them into smaller pieces if needed. Gather up the sides to make a satchel and tie tightly in a double knot with butcher’s twine.

Alternatives to a Bouquet Garni

  • Fresh herbs: As long as you don’t mind flecks of green in your finished product, it’s fine to add fresh herbs that have been stripped from their stalks directly to the pot. Just don’t forget to fish out the bay leaves before serving!
  • Dried herbs: Dried herbs will rehydrate while they simmer in hot liquid, making them ideal for soups, stocks and broths. However, they’re more potent than fresh herbs, so start with a slightly smaller quantity than your recipe calls for, then add more to taste after your dish has simmered for 10 minutes or so.
  • Herb-infused oil: If you have a bottle of store-bought or homemade herb-infused oil, stir some into the pot when you’re sauteing your aromatics.