The bouquet garni, a must in French cuisine, is an assortment of herbs, intended to imbue dishes and sauces, in many recipes. Classically in the composition of the bouquet garni, there are only tails of parsley, thyme and laurel, putting the leek green its realization is easier. You can also add other aromatic plants such as tarragon, rosemary, sage ... it all depends on the dish in which it will be used. The ingredients form a bouquet that is fixed with a string adapted to food contact. By leaving about twenty centimeters of string out of the container, the cook can easily remove the bouquet at the end of cooking to serve.