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bouquet garni

American  
[boh-key gahr-nee, boo-, boo-ke gar-nee] / boʊˈkeɪ gɑrˈni, bu-, bu kɛ garˈni /

noun

bouquets garnis plural
  1. a small bundle of herbs, as thyme, parsley, bay leaf, and the like, often tied in a cheesecloth bag and used for flavoring soups, stews, etc.


bouquet garni British  
/ ˈbuːkeɪ ɡɑːˈniː /

noun

  1. a bunch of herbs tied together and used for flavouring soups, stews, etc

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of bouquet garni

From French, dating back to 1850–55; see origin at bouquet, garnish

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

It is highlighted in dishes like Middle Eastern Tabbouleh and falafel, and is also a key component in a bouquet garni, a bundle of herbs used to season many Mediterranean dishes.

From Washington Times Jun. 8, 2023

Put the bones of the hare into a saucepan with two onions sliced, one good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet garni, and one bayleaf.

From Dressed Game and Poultry à la Mode by Salis, Harriet A. de

Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bouquet garni.

From Dressed Game and Poultry à la Mode by Salis, Harriet A. de

Make a thickening with flour and butter, and put it into a good gill of veal stock; add a bouquet garni, some small onions and mushrooms.

From Dressed Game and Poultry à la Mode by Salis, Harriet A. de

Put a brace of partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper; let them simmer gently.

From Dressed Game and Poultry à la Mode by Salis, Harriet A. de

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