WISE TO THE WORD: Bouquet Garni

(boo-KAY gahr-NEE)

 In classical French cookery, a bouquet garni is a trio of herbs tied together that flavors soups and stews. The favorite is parsley, thyme and bay leaf. Some chefs bundle them in a cheesecloth bag. They prefer fresh herbs but some cooks opt for the handier dry.

BOUQUET GARNI

1/4 cup dried parsley

2 tablespoons dried thyme

2 tablespoons dried bay leaf

2 tablespoons dried rosemary

Mix ingredients and tie up in a cheesecloth bag. Float in simmering liquids for at least 15 minutes. Longer times will be stronger.