My Cooking Secret Reveiled. Making a Bouquet Garni

Marianne Songbird
by Marianne Songbird
1 bouquet
20 min

The way to a man’s heart is through his stomach.

I have conquered a place in my man’s heart.

Especially these days.

My cooking skills have improved. Everything tastes better. I thank Jamie, my love thanks me icon

I have been making a bouquet garni for most of our meals.

A bouquet garni is a little bundle of mixed fresh herbs that you add to the pot and let simmer. I have been adding it to all of our soups, stews, sauces and ragouts.

The most ordinary of Bolognese sauce becomes something out of this world when you let a little bouquet of herbs swimming in it.

Typical herbs for a bouquet garni are bay leaves, thyme and rosemary. I usually also add flat parsley, dragon, chives and sage.

But anything goes.

Just tie them all together with some butchers twine and drop in the pot.

After cooking time is done, you fish the bundle of herbs out of your dish.

That's it! The culinary heaven has opened its gates.

A bunch of herbs, who would have thought they could make such a difference in how good our food tastes.

Fresh herbs are really the best invention ever. They do not only taste good, they smell divine too.

Many herbs are so easy to grow in your garden, or on a balcony or window sill for that matter. All they need is good soil, regular water and lots of sunshine.

You'll love the scent that they spread around them as you touch them.

That’s why I also often put little herb bouquet on the table when making a table setting.

Good thing that herbs are plants that actually grow better when you cut them regularly.

And that’s what I do.

A little bouquet garni must be one of the best kept cooks secrets. I can't stress enough how much of a difference this makes to any dish.

Try it, you will be amazed.

My Cooking Secret Reveiled. Making a Bouquet Garni
Recipe details
  • 1  bouquet
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • More or less essential herbs are bay leaves, thyme and rosemary.
  • Additional herbs I often use: flat parsley, oregano and sage
  • Occasional herbs to use: dragon, chives, dille, mint

Cut fresh leaves. Preferably in the morning when the leaves are fresh. One or two sprigs of the woody kind and small bunches of the leafy kinds.
Bunch them up in a little bouquet and keep them together with some bakers twine that is safe for cooking.
Put them in your simmering soup, sauce or stew. For me this is an essential in any bolognese sauce, but it adds amazing taste to soups as well.
Leave in for as long as you like. You can't go wrong here. Just don't forget to remove before serving.
Marianne Songbird
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