< Return to Seasonal Recipes

Bouquet Garni

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)*


  1. Combine the parsley, thyme, and bay leaf in a bowl.
  2. Place the herb mixture in a double-layered square of cheesecloth.
  3. Gather the sides together to form a pouch, and then secure the bundle with a piece of kitchen twine. Leave one piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.
  4. If not using right away, place the herb mixture in an airtight container and store in a cool, dark place away from heat sources. Use within 6 months.

*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.