A Bouquet garni or Herb Bouquet is a combination of
- bay leaf
which are tied in a bunch and used in flavouring sauces, stews, soups, casseroles and other dishes. Sometimes other ingredients are added such as:
- celery or celery seed
- fennel seed
- coriander seed
In the latter case, or if dried herbs are used, the aromatics are tied up in a piece of cheesecloth with a length of string that can be tied to the handle of the cooking vessel. Later the string can be used to retrieve and discard the bag.
- Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf