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.
Herbs or seasonings that are hard to bundle to add to soups or stews, like bay leaves and black pepper, can be placed upon 3 or 4 inch squares of double-thick cheesecloth or muslin, wrapped and tied together. Added to the pot they add flavour and can be easily scooped out. 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.
Makes 10.
Fines Herbes Blend
An herb blend for salad dressings, sauces, omelettes and butters.
- 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, finely chop herbs.
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.
