The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.

There is no generic recipe for bouquet garni, but most recipes include bay leaves and thyme. Depending on the recipe, the bouquet garni may include parsley, basil, burnet, celery leaves, chervil, rosemary, savory and tarragon. Sometimes, vegetables such as carrot, celery, celery root, leek, onion and parsley root, are also included in the bouquet.

Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small satchet, a net, or even a tea strainer instead.

Dishes made with a bouquet garni include:

    * Beef Bourguignon
    * Pot-au-feu
    * Carbonnades flamandes
    * Lapin du brasseur