Bouquet garni

French term, in English aromatic bunch, Bouquet garni has now entered the international gastronomic language: it indicates a set of aromatic herbs, linked precisely to bouquets (bunch), which are used for long cooking preparations (moist, broths) and removed before to serve. The bouquet should include parsley, bay leaf, and thyme, but its composition can vary depending on the availability and seasonality of the herbs.