What is in a bouquet garni and how is it used in stock?

• A. Parsley stems, thyme, bay leaf, and peppercorns; simmered in stock and removed before service.
• B. Parsley leaves, garlic, and lemon; added at service.
• C. Rosemary, oregano, and cilantro; simmered to the end.
• D. Dill, chives, and saffron; used as garnish only.

Answer: (B)

A bouquet garni flavors stock by being a small bundle of aromatics that sits in the liquid while it cooks and is removed before service. The traditional mix ends up focusing on subtle, balanced notes: parsley stems for brightness, thyme for earthiness, bay leaf for warmth, and peppercorns for a gentle bite. These ingredients are simmered with the stock so their flavors infuse evenly, and then the bundle is pulled out to keep the stock smooth and free of herb matter.

Others described in the options either use ingredients not typically part of a bouquet garni (like leaves instead of stems, or ingredients such as garlic or lemon that aren’t standard in the bundle) or suggest adding components at the end, which wouldn’t infuse the stock properly. The described method—simmering the classic herb bundle in the stock and removing it before service—best matches how a bouquet garni is used to flavor stock.