I grow herbs in the backyard in the summer and cut them fresh for cooking. Some I let go to seed for the enjoyment of pollinators when the herbs flower. I always think I should dry more of the herbs I grow, to use in the winter. Becca gave me herbs from her sunny backyard that she'd dried on her kitchen ledge and the flavour is so much better than the herbs bought at the grocery store.
Bouquet Garni (Herb Bundles)
Harvest fresh herbs from the garden to add to soup, stock, sauces or vegetables cooked in water. Extra leaves on stems can be bundled with twine, hung up and dried.
Bundle fresh herbs like rosemary and thyme together with twine, wrap in plastic, and store in the freezer in an air-tight container.
Cut 3 or 4-inch squares of double-thick cheesecloth or muslin and place herbs and seasonings that are hard to bundle (bay leaves, black pepper) on the fabric, wrap up and tie. Add to pots of soup or stews to add flavour and scoop them out when done. For the mixture below, you'll need about ten 4-inch (10 cm) squares.
- 20 stalks parsley, about 2 inches long (length of thumb)
- 20 sprigs fresh thyme
- 10 small bay leaves
- 40 black or white peppercorns (optional)
- Cut double thickness of cheesecloth into ten 4-inch squares.
- On each square place 2 parsley stalks, 2 thyme springs, 1 bay leaf and 4 peppercorns.
- Bring corners of square together and tie with a long piece of cotton string.
- Store covered in a cool dry place or freeze in airtight containers.
Fines Herbes Blend
An herb blend for salad dressings, sauces, omelettes and butters. I also add dried fines herbs to boxed store-bought broth that has hardly any of its own flavour, when making soup. This makes about 1 cup dried mixture.
- 1 cup packed fresh chervil
- 1 cup packed fresh Italian parsley
- 1/2 cup packed fresh chives
- 1/2 cup packed fresh tarragon
- Wash herbs in cool water and spread loosely to dry on paper towels.
- Let stand 8 hours or until dry, changing towels if necessary.
- With a sharp knife or in a food processor with a steel blade, chop herbs till fine.
- Transfer to a fine mesh sieve and let dry again for a few hours or overnight.
- Transfer dry herbs to an airtight container, toss to mix, store in a cool, dark, dry place.
Makes about 1 cup.
