Ingredients:

  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 sprigs fresh rosemary (optional)
  • 4-6 whole black peppercorns
  • Kitchen twine or cheesecloth square

Instructions:

  1. Rinse the parsley, thyme, rosemary (if using), and bay leaf under cold water. Gently pat dry with a paper towel.
  2. Lay the parsley, thyme, rosemary (if using), and bay leaf on a cutting board.
  3. Place the peppercorns in the center of the herb pile.
  4. If using twine, gather the herbs and tie them tightly together with kitchen twine, creating a small bundle. If using cheesecloth, place the herbs in the center of the cheesecloth square and tie it closed with twine, creating a small pouch.
  5. Add the bouquet garni to your soup, stew, stock, or braising liquid during cooking. Remove it before serving.