The bouquet garni (French for "garnished bouquet"; pronounced[bukɛɡaʁni][1][2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.[3][4][5] The bouquet is cooked with the other ingredients and removed prior to consumption.[3] Liquid remaining in the bouquet garni can be wrung out into the dish.[6]
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk,[5] a net, or a tea strainer instead.[8] Traditionally, the aromatics are bound within leek leaves, though a cheesecloth,[3]muslin or coffee filter tied with butcher twine can be used.[citation needed]