Sachets and bouquet garnis do the same job although there are slight differences. What is listed here is the very basic set-up of each. In most recipes, however, you will be instructed on which particular herbs and spices to use.

SACHET: A standard method is to place a few parsley stems, a couple crushed garlic cloves, a bay leaf and about ten whole peppercorns in a small doubled up square of cheesecloth and tie with butcher’s twine.

BOUQUET GARNI: Similar to the sachet except that cheesecloth is not used. Fresh herbs can merely be tied together and placed in the cooking liquid. For dry herbs it is recommended to encase in layers of leek to make a cylinder. The most often used herbs in a bouquet garni are bay leaves, parsley and thyme.