What is Bouquet Garni and How to Use It In Your Recipes
If you’ve ever wanted to add depth and richness to a soup, stew, or sauce without fussing over a dozen separate herbs, bouquet garni is your new best friend.
This little bundle of flavor is a classic French technique that turns a handful of humble herbs into a powerhouse of aroma and taste. Whether you tie it up with kitchen twine or toss everything into a cheesecloth pouches, the idea is simple: infuse your dish with herbal goodness, then pull it out before serving—no stray leaves, no bitter bits, no mess.
You can go traditional with thyme, bay leaf, and parsley stems or switch things up depending on what you’re cooking. Maybe add rosemary for roast chicken, or a bit of orange peel and sage for a holiday stew.
The beauty of bouquet garni is that it’s customizable and incredibly easy to use. Just toss it into your simmering pot and let it work its magic.
In this post, I’ll break down how to build your own bouquet garni, when to use it, and why it’s a tool every home cook should keep in their back pocket. You’ll never look at your herb drawer the same way again.
Pronunciation of Bouquet Garni
This is one of those terms that you may or may not be familiar with but is fun to say. Bo-kay‘ Gar-knee.
What Herbs Are In Bouquet Garni
Although there is no set rule for what herbs and sometimes spices go into Bouquet Garni, the most common are bay leaf, parsley, and thyme. Saying that, I’ve seen recipes calling for every herb or spice you can think of, depending on what you are preparing:
Herb/Vegetable | % of Total | Flavor Role | Example Dishes |
| Basil | 2% | Sweet, pungent, floral | Ratatouille, tomato sauces |
| Bay Leaf | 5% | Bitter, complex depth | Tomato sauce, veal stock |
| Carrot (chunks or tops) | 5% | Sweet balance, soft aroma | Vegetable broth, braised poultry |
| Celeriac (peeled chunks) | 5% | Earthy, rooty depth | Game stock, rustic soups |
| Celery Stalk/Leaves | 5% | Aromatic bitterness | Chicken soup, chowder base |
| Chervil | 2% | Mild anise, delicate | Spring soups, light stocks |
| Ginger (sliced) | 3% | Warm, spicy aroma | Asian broths, pork stock |
| Lavender | 1% | Floral, perfumed | Provencal stews, roasted duck (use sparingly) |
| Leek (green tops) | 5% | Mild sweetness, onion-like | Fish fumet, potato-leek soup |
| Lemon Peel (strips) | 2% | Fresh, zesty brightness | Fish soups, creamy sauces |
| Lemongrass (bruised) | 3% | Citrusy, lemony brightness | Thai broths, seafood stews |
| Onion (quartered) | 5% | Sweet-savory umami | French onion soup, braises |
| Orange Peel (strips) | 2% | Sweet citrus note | Duck sauces, mulled stocks |
| Oregano | 3% | Bold, Mediterranean aroma | Tomato sauces, grilled vegetables |
| Parsley Root | 5% | Sweet-parsley hybrid | Eastern European stews, vegetable stock |
| Parsley Stems | 20% | Bright, clean herbaceous base | Chicken stock, minestrone |
| Peppercorns (black or white) | 2% | Sharp spice, background heat | All-purpose stocks and sauces |
| Rosemary | 3% | Piney intensity, sharp | Lamb stew, grilled meats |
| Sage | 3% | Savory, slightly bitter | Stuffing, white bean soup |
| Savory | 3% | Peppery, strong herbal note | Sausages, poultry gravies |
| Tarragon | 3% | Licorice, bittersweet | Chicken à l’estragon, fish fumet |
| Thyme | 10% | Earthy, savory, foundational | Beef stew, lentil soup |
Notes:
- Adjust percentages based on how dominant you want the flavor. Bold herbs like rosemary, lavender, and ginger are best in smaller quantities.
- Use cheesecloth or leek wrap for loose items (peppercorns, citrus peels).
- Customize bouquet garni by region or cuisine (e.g., lemongrass and ginger for Southeast Asian, tarragon and chervil for French).
Bouquet Garni Combinations
Profile | Ingredient | Percentage | Example Dishes |
| Classic French Stock | Parsley Stems | 30% | Chicken stock, veal stock, vegetable soup, sauces |
| Thyme | 20% | ||
| Bay Leaf | 10% | ||
| Leek (green tops) | 15% | ||
| Celery Leaves | 15% | ||
| Carrot | 10% | ||
| Light Fish or Shellfish Broth | Parsley Stems | 25% | Fish fumet, bouillabaisse, poached seafood |
| Thyme | 15% | ||
| Bay Leaf | 10% | ||
| Leek (green tops) | 15% | ||
| Lemon Peel | 10% | ||
| Fennel Fronds (optional) | 10% | ||
| Chervil | 5% | ||
| Peppercorns | 10% | ||
| Mediterranean Tomato-Based | Basil | 20% | Tomato sauces, ratatouille, baked eggplant |
| Oregano | 20% | ||
| Thyme | 15% | ||
| Bay Leaf | 10% | ||
| Orange Peel | 10% | ||
| Parsley Stems | 15% | ||
| Peppercorns | 10% | ||
| Hearty Red Meat Stew | Rosemary | 15% | Lamb shank, beef bourguignon, osso buco |
| Thyme | 20% | ||
| Sage | 10% | ||
| Bay Leaf | 10% | ||
| Onion (quartered) | 15% | ||
| Carrot | 10% | ||
| Parsley Root | 10% | ||
| Peppercorns | 10% | ||
| Rustic Poultry or Game Dish | Savory | 15% | Duck confit, turkey stew, coq au vin |
| Sage | 10% | ||
| Thyme | 15% | ||
| Bay Leaf | 10% | ||
| Onion | 15% | ||
| Celery | 10% | ||
| Carrot | 10% | ||
| Peppercorns | 15% | ||
| Asian-Inspired Broth | Lemongrass | 25% | Pho, coconut curry soup, seafood noodle broth |
| Ginger | 20% | ||
| Lime/Lemon Peel | 10% | ||
| Cilantro Stems (optional) | 10% | ||
| Thai Basil (optional) | 10% | ||
| Onion or Shallot | 15% | ||
| Peppercorns | 10% |
How Is Bouquet Garni Used?
Most often I’ve used them for making soups, stews, and stocks, although I have tried them when making sauces. The idea is to add flavor to whatever you are preparing, then remove and discard the herbs or tied-up satchel when done.
A bouquet garni is good for one-time use. The herbs – whether dried or fresh – give up their flavor and can make a soup or stew messy if not tied together or bundled in a sachet (bag of spices) and removed when done cooking.
Now when you are eating your delicious soup or stew, you won’t be tasting bits and pieces of herbs floating around the meal. Nobody wants to pick out a dried stem of parsley from their food.
Save the Stems – Don’t Throw Them Out
Now when a recipe calls for just the leaves of parsley, cilantro, rosemary or other herbs, you don’t have to throw away the stems. Save them and use them for making a bouquet garni. If you aren’t going to use them for a while, toss them in a zip-lock bag and store them in the freezer until you need them.
How to Make a Bouquet Garni Using Fresh Herbs
Choose fresh herbs that will go with the dish you are cooking. Most times, a recipe will give you the ingredients to use in the bouquet garni but if they don’t, try a classic blend of parsley, thyme, and bay leaves.
Bundle the herbs together so they are nice and neat, then tie them together using kitchen string or butcher’s twine. (In a pinch, we have been known to use unwaxed dental floss.) Make sure they are nice and tight or they will come loose while cooking.
Experiment with different herbs, spices, and vegetables.
How to Make a Bouquet Garni Using Dried Herbs and Spices
Instead of tying the herbs together with string, cut a double-layered square of cheesecloth (approximately 4-5 inches square) and lay it flat on the counter. Add the dried herbs and spices to the center of the cheesecloth.
Pick the four corners of the cheesecloth up to create a pouch and tie it together with kitchen string. Some folks like to make the string longer on one end so they can more easily find and pull the bouquet garni out of the pot when finished.
I’ll mix and match my herbs and spices depending on what I’m cooking but a classic combination might be dried parsley, dried thyme, a couple of bay leaves, and around six peppercorns. Again, I suggest you create your own variations depending on what you are preparing.
How Much Fresh and Dried Herbs to Use
It really depends on how big a pot of stew, soup, or other recipe you are preparing. Obviously, the more you are making, the more herbs and spices you’ll want to add.
The other consideration is the strength of the ingredients you are using. For example, parsley is not as strong-tasting as thyme or bay leaves, so you would use more parsley to thyme and bay leaves.
As I mentioned, most recipes will give you a breakdown of how much of this and how much of that, but if it doesn’t, just estimate what you think would be a good combination of herbs and how much to use.
5 Responses
Thanks for a great explanation. I didn’t know that much about bouquet garni.
Thanks, to me it was very interesting to know about this experience of collecting a bouquet of spices. I am a big fan of spices, so throughout the year I harvest different types of spices and herbs for the winter. One of my latest finds is the preparation of a salad.
Hi!
How long do you continue to simmer a garni bag consisting of chicken carcass and vegetables once cooked and carcass roasted beforehand to the point where it is senseless to continue because there is no more flavor to get out of the contents within the garni bag? Thank you for your effort and time and of course, the knowledge. Have a great day.
I accidentally emptied the bag in my pot of liquid and beans. It looked like chopped spices and one bay leaf. I know enough to take the bay leaf out when done cooking , but will I be able to eat the rest of the baged spices and herbs?
I’m guessing you have already tried eating your beans. How did they come out? I might have strained the liquid and tried removing the herbs but there should not have been too many so you should be alright.