This herbal bouquet of classic French cuisine is used to season broths, soups, court-bouillon and stews, among other things.

1 bay leaf
3 thyme sprigs
4 large parsley sprigs (with stalks)
10 cm piece of thin, leafy celery stalk
2 × 10 cm pieces of leek, green part
thin cooking twine

Place the bay leaf, celery stalk, thyme and parsley sprigs on one piece of leek. Place the other piece on top, covering the herbs.

Tie some cooking twine around the leek leaves to produce a "parcel" enclosing the herbs. This prevents them from being scattered in the food they are cooked with. Leave the end of the cooking twine long enough for the bouquet to be easily pulled out from the cooking vessel.

Recipe source: Mirja von Knorring, Helsingin Sanomat/Ruokatorstai, 1994/Le Cordon Bleu, traditional recipe.