Herbal Bouquets

There are classical recipes for Fines Herbes and Bouquets Garni but I'll brake with the classical and use what I have available in my garden or on my spice rack and just call them Herbal Bouquets.

For the Fines Herbes, the following fresh herbs are used finely chopped:  parsley, chives, chervil, and tarragon.  Some add thyme, marjoram, savory, and watercress to the mix.  When these herbs are tied into a neat bouquet, they are easy to be removed from soups or stews.

They may also be dried and stored in an airtight container and used some other time.

When using dry herbs, it's a good idea to tie them up in a cheese cloth or other cotton cloth.  Some folks will add crushed fennel to the dried herbs.  It adds a distinct sweet aroma to the mix.

The Bouquet Garni is rather simple to make and consist of fresh herbs such as thyme, parsley, and a bay leaf.  It is also easy to remove when tied.

I like to use the herbs from my garden.  There is the wispy dill, rosemary for my memory, parsley, and sweet basil.  I use them fresh but if there is too much, I let them dry.

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