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The French term for a selection of herbs tied together or in a bag. Traditionally a sprig of thyme and parsley with a bay leaf. Used to flavour soup, casseroles etc. Always remove before serving. Although herbs have been used in this way in Britain since medieval times, there has never been a name to describe them.
The photo shows a version that also includes celery & marjoram. See our 'Recipe' section
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.