A bouquet garni is a bundle of herbs and aromatics used in French cuisine to flavor soups, stews, stocks, and other slow-cooked dishes. It is added to a dish at the beginning of cooking and removed before serving. See the recipe for Wine Braised Short Ribs.
A bouquet garni typically includes fresh thyme, parsley stems, and a bay leaf, but can (and should!) be customized according to what best suits your recipe and your taste. Rosemary, tarragon, or marjoram can be added, as well as garlic, carrot, and celery leaves. Save a piece of the tough green top of a leek to add to the packet; you can enclose the other aromatics within it before tying up the bundle.
Kitchen twine can be used to tie up the cheesecloth, but is not strictly necessary. Lay the contents of the bouquet garni on the center of a large double-layer square of cheesecloth. Pull together two opposite corners of the square and tie in a firm knot, then repeat with the remaining two opposite corners. When you have finished cooking, use tongs to remove and discard the now-limp, but still intact, bundle.
