Bouquets Garni for Pot Roasts "Bouquet garni" (boo-KAY gahr-NEE) is simply a collection of herbs, typically parsley, thyme, and bay leaf, wrapped in cheesecloth and added to the pot for flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Ingredients 1 basic pot roast recipe 6 sprigs fresh oregano or marjaron 1 serrano pepper, halved 2 cloves garlic, sliced 1 peel from a lemon cut in long wide strips 1 teaspoon whole black peppercorns North African Bouquet Garni 2 sprigs fresh parsley 2 sprigs fresh thyme 1 1 inch piece fresh ginger, sliced 3 inch stick cinnamon ½ teaspoon whole black peppercorns ½ teaspoon coriander seeds 2 bay leaves Directions What you will need: To make a bouquet garni, youll need double layered 100 percent cotton cheesecloth and 100 percent cotton kitchen string from the kitchen supply aisle at the grocery. If you use only dried herbs, seeds, and peppercorns, you can place the ingredients in a tea ball. Spanish-Inspired Bouquet Garni: Tie up oregano or marjoram, serrano pepper, garlic, the lemon peel and black peppercorns. Putting it together: Cut a 7-inch square of cheesecloth. Add flavor ingredients. Bring up corners of cheesecloth; tie securely with kitchen string. North African Bouquet Garni Tie up parsley, thyme, bay leaves, ginger, cinnamon, black peppercorns and coriander seeds. Print