Talk:Bouquet garni

Measurements

Could it be possible for you to give me the approximate amount of measurements for a bouquet garni?

No, it's just done to taste. Everyone does it a bit differently. — Chameleon 02:21, 19 May 2009 (UTC)

Components

It appears that Sage is a major component of the bundle pictured in this entry, yet it is not listed in the entry as an component of bouquet garni. Is the entry or image incorrect? —Preceding unsigned comment added by 66.195.232.121 (talk) 13:14, 18 June 2008 (UTC)

At least one combination of Sweet herbs calls for sage, so the the image may quite possibly be correct. Also, the text says there isn't a strict definition of a bouquet garni. --85.225.72.231 (talk) 05:29, 27 August 2008 (UTC)

It may be more proper in the second paragraph to say "there is no specific recipe", or to say "there is no single recipe". Saying there is no generic recipe seems to be the opposite of what is meant. John Sinclair (talk) 04:59, 10 July 2011 (UTC)

Sweet herbs

Quite a few historical recipes call for something called "Sweet herbs". This may be the same thing as a bouquet garni. —Preceding unsigned comment added by 85.225.72.231 (talk) 05:27, 27 August 2008 (UTC)

Soup components

For soups, I often seen Lovage added to the mix, as well as Mace, but I only know the term in soup context. It could be that the components vary with the application, and the binding (and maybe removal before consumption) is the common element. That would explain the Sage in stews (see above) as well. 88.159.74.100 (talk) —Preceding undated comment was added at 14:43, 21 October 2008 (UTC).

Here in the NL you can buy oversized stainless steel tea strainers (5-6cm diameter and more) for this specific use in more specialized cooking shops. 88.159.74.100 (talk) 14:46, 21 October 2008 (UTC)

Changed Nutmeg into Mace, misunderstood the article apparantly. 88.159.74.100 (talk) 21:23, 21 October 2008 (UTC)