- A bouquet garni consists of 4 to 5 sprigs of parsley, 1¬†bay leaf, and 2 to 3 sprigs of fresh thyme (or ¬ľ¬†teaspoon dried leaves), which I tie up in a celery rib¬†cut in half.
- The reason for tying the ingredients¬†together is to enable you to discard them easily once¬†the cooking is finished. If you plan to strain the stock or¬†sauce in which the bouquet garni has been cooking, it¬†is not necessary for you to tie up the ingredients,¬†although it makes skimming easier.
- ¬†Place the fresh or dried thyme in the hollow of the¬†celery rib half and cover with the bay leaf and parsley¬†sprigs
- Cover with the remaining celery rib half and tie¬†together.
- Double Bouquet Garni: If a recipe calls for a double¬†bouquet garni, just double the herbs and tie with the¬†same celery rib.