Unless otherwise specified, a bouquet garni is a combination of parsley, thyme and bayleaf, used for flavouring stews, soups, stocks, sauces and; braised meat and vegetables. Any other ingredients, such as garlic, celery, cloves, rosemary etc must always be specified, for example, a large or medium herb bouquet, with celery.
A bouquet garni is composed of 3-4 sprigs of parsley, including the stems, a sprig of thyme, and half a bay leaf (because it has a very strong flavour). The number of parsley sprigs will depend on the size.
To assemble, fold the parsley over the thyme and bayleaf and then tie them together with a kitchen twine. Make sure everything is in place.
If the herbs are dried, then rinse out a square piece of cheesecloth (muslin) and spread it on the countertop. Place the herbs in the middle and bring the four corners of the cheesecloth together and tie them with a kitchen twine. Make sure there are no gaps. Use as specified in the recipe.