Hi Denise, Bouquet garni is a French term meaning “garnishing bouquet,” but it’s really more than just a garnish. It’s a bundle of fresh herbs (or sometimes dried herbs or spices) that is used to flavor long-cooking soups, stews and braises. The traditional bouquet garni includes fresh parsley, fresh thyme, and a fresh or dried bay leaf and is tied together with string or wrapped in cheesecloth. The bouquet is usually added at the beginning of a recipe, lending an aromatic, savory flavor to the dish, then discarded just before serving.  My recipe for German Red Cabbage uses a bouquet garni with a German touch: cloves and allspice.