French for "garnished bouquet," this classic herb mixture is used for preparing stocks, soups, casseroles, meats, and vegetables. This type of bouquet is an easy way to impart flavor without having to fish out the bits of herbs.
¼ cup dried parsley
2 tablespoons dried thyme
½ tablespoon dried, ground bay leaf (or 1 large, whole dried bay leaf)*
*To dry fresh bay leaves: Hang in a dry room that has plenty of ventilation out of direct sunlight. Allow leaves to dry for up to 2 weeks, checking at 1 week. Strip fully dried leaves away from the stems and store them in an airtight container. When stored properly, dried bay leaves will last for up to 1 year.