This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
This article is within the scope of WikiProject France, a collaborative effort to improve the coverage of France on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.FranceWikipedia:WikiProject FranceTemplate:WikiProject FranceFrance articles
This article has been given a rating which conflicts with the project-independent quality rating in the banner shell. Please resolve this conflict if possible.
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)[reply]
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)[reply]
It may be more proper in the second paragraph to say "there is nospecificrecipe", or to say "there is nosinglerecipe". Saying there is no generic recipe seems to be the opposite of what is meant. John Sinclair (talk) 04:59, 10 July 2011 (UTC)[reply]
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).[reply]
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)[reply]