Sage
Genovese Basil
French Lavender
Mojito Mint
Rosemary
Cooking with fresh herbs is truly a journey of the senses. Not only does it enhance the flavor of your food but it makes your meal more special knowing that these are your own grown! I open my kitchen door to my french inspired garden and with my small clippers cutting only what I need. I've been growing herbs for years now and enjoy adding to my 'collection' each spring. I think I'll try Cinnamon Basil and Chocolate Mint this year! I feel like I'm cheating the system when I grow my own instead of buying the bundle at the local grocery store. Love it!
French for "garnished herbs." This is a bundle of herbs that are tied together with string, cheese cloth or a tea strainer, mainly used to prepare soup, stock and various stews. The bouquet is boiled with the other ingredients, but is removed before serving. The bundle consists primarily of parsley, sage, thyme and bay leaf, and depending on the recipe it may include basil, rosemary, chevril, peppercorns, tarragon, and savory. A few meals that require a bouquet garni in case you were curiously wondering are: beef bourguignon, pot au feu, ossobuco, poule au pot and bouillabaisse to name a few.
How to prepare Bouquet Garni
Fresh Version:
3 sprigs of parsley
2 sprigs of thyme
1 bay leaf
Tie the bunch together with kitchen twine and leave a tail for hauling in and out of your pot.
Remove before serving.
Dried Version:
Gather together dried herbs
1 tablespoon parsley
1 teaspoon thyme
1 bay leaf
Wrap in a cheesecloth and tie with kitchen twine, leave some length for hauling in and out of your pot.
Remove before serving.
Provencal Herbs are a traditional blend of aromatic dried herbs that flourish in the hills of southern France during the hot summer months. The blend was invented in 1970 in Provence. The mixture consists of savory, fennel, basil, thyme flowers and other herbs. Orange zest is sometimes added as
is Lavender, though the lavender is less traditional and was added more for the benefit of
the tourists who saw lavender fields as almost emblematic of the Provence region.
Traditional or not, adding lavender is a nice addition to the blend!
Herbs de Provence is a wonderful addition to any dish from the Mediterranean region and is especially good mixed with olive oil, salt and pepper and rubbed onto a meat or fish. It's also wonderful when used to roast vegetables and potatoes or sprinkle over kabobs before BBQing, don't forget to season your summer salad too! When grilling add a pinch or two to the coals when they are hot.
Do not add to food after cooking.
Recipe for Herbs de Provence:
1 tablespoon thyme
1 tablespoon chevril
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves
Mix all together and store in a small tightly sealed container.
Makes about 1/3 cup of herb mix.
For more information on growing and cooking with herbs go to: culinaryherbguide.com
Bon Appétit!
