Boquet Garni


  • 4 sprigs of parsley, stems included
  • 1 bay leaf
  • 1 tsp dried thyme or 2 sprigs of fresh thyme
  • 2 or 3 celery leaves
This is a French technique that allows you to flavor sauces, stews and soups with out leaving the bits and pieces of the herbs and spices in the broth. You may substitute other herbs and spices, depending on the dish that you are preparing.


  • Place all ingredients in a tea ball in cheese cloth tied with a string.
  • Add to you stew, soup or sauce.
  • Remove bag before serving.

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