In traditional French cooking, chefs would use cloves as well as herbs in their
Sometimes, they would also wrap it in a thin slice of bacon.
Depending on the type of food, you may like to obtain different type of flavour.
There are a few variations to the “traditional” bouquet garni.
Beef: Orange Zest, rosemary, thyme and parsley.
Fish & Shellfish: Lemon zest, tarragon, and dill.
Lamb: Rosemary, mint, thyme, parsley.
Pork: Sage, thyme and marjoram.
Poultry: Celery, parsley, thyme, marjoram, tarragon and bay leave.
*for game birds- add some juniper berries in a muslin bag.
Vegetables & Pulses: bay leave, oregano, parsley, sage, marjoram.