Bouquet garni

There is almost no shop in Lyon where I haven't seen neatly wrapped bouquets of herbs, usually sold dried under the name Bouquet Garni. Sometimes, there is one bouquet in a package, sometimes three or five, but they are always there no matter the size or quality of the shop. And they must be the staple herb mix in French cuisine. 

Even if your pantry is empty of cumin, fennel, or anise seeds, a true French kitchen will always have this simple, dried, and perhaps unpretentious bouquet of bay leaves, parsley, and thyme. The classic combination is 3 parsley stalks, 2 thyme stalks, and bay leaves. This seemingly basic mix is the essence of classical French cooking, offering a unique and unmistakable flavor.

Yet, if you wish to make one at home, it is as simple as that - wrap these three herbs together with a food thread, leaving them as they are, or add some rosemary, marjoram, or both. You are allowed to add more parsley or less thyme if that is what you wish. But, if you are going the traditional way, stick to the basics and