They are a set of herbs that, combined, enhance the flavor of
stews, soups or stocks.
There are two versions - a dry version and a fresh version.
To dry herbs, make a sachet with a piece of gauze and tie with a cotton thread.
What do you collect and the amount depends on income and the volume to be prepared.
The classic bouquet garni leads parsley, bay leaf and thyme.
Other good combinations are:
parsley, bay leaves and rosemary;
Parsley, bay leaves and green onions,
parsley, bay leaves, chives and thyme;
parsley, bay leaf, thyme and celery,
parsley, thyme and majerona, parsley, bay leaf and oregano,
celery, bay leaves, thyme and leek;
celery, bay leaves, thyme, garlic and rosemary, sage, bay leaves, thyme, rosemary, sage and dill.
But never forget that cooking is experiment, try, discovery! Cooking is intuitive!
***Images for illustration purposes only (from google)
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