The Romance of Herbs | Parisienne Farmgirl

How to Make Bouquet Garni



Herbs, I’ll say it again…
They delight.

 
Today I would love to share with you another one of those delights:
“Bouquet Garni”




There was a time when I had never heard of “Bouquet Garni” and now I am obsessed with them.  Just blocks from my little 17m2 apartament in Paris was a new little shop that opened during my brief time “living” there.  I will never forget the shopkeeper… very nervous at his grand opening and hungry for success.  He sold all sorts of simple culinary must-haves from delicious tins of Fois Gras to Walnut Oil with floating walnuts viseable thru the glass (I bought one of those and though it is long rancid I can not bring myself to throw it out). He sold wonderful toothpaste style tubs of mustard, and bottles of wine, champagne, olives, vinegars and little bags of Bouquet Garni.  I purchased 3 bags of tiny Bouquet Garni home with me and sparingly used them until I realized I could grow my own.


Oh, What is a “Bouquet Garni” you ask?


 Simply put a Bouquet Garni is a bundle of aromatic herbs.  (Don’t you just LOVE the word “aromatic”???)  Sometimes packed in a little bag that is easily hung off the side of your pot, other times bound with kitchen twine or leek leaves ready to be thrown into the pot to add heady flavor and fished out when the cooking is over.

I love the idea of experiment with citrus zest as seen in the Google image~!




I have been making SCADS of them for the winter and reveling in the fragrance that fills the kitchen and stains my hands.  They are now dry, ready for my next round of chicken stock or soup a l’ongion.  





There are varying opinions on the traditional combination of herbs and of those opinions I have chosen:


Rosemary
Italian Parsley
Thyme
Bay Leaf 
&
Sage


For my Provencal Blend


and for my Italian Blend I have switched it up just a bit and used:


Italian Parsly
Rosemary
Bay Leaf
Basil 
&
Oregano


(All home grown except the Bay Leaf – I am requesting a Bay tree for Christmas.  Wonder if I can keep one of those alive in one of my bright windows?)


Next year I hope to add more variety with and tinker with Marjoram and Chervil and other herbs I have not yet grown.
 Our herbs are organically grown with lots of love… you should see My Chickens (the kids) revel in the smell of the Rosemary and Basil.  They are such old souls!
Sometimes B.G. are very small but I have made mine about eight inches long so they are easily to retrieve and fun to handle. 

If you have herbs this season, head on out and make your own Bouquet Garni… all winter long you will be happy you did!  It’s tres simple to make your own with loose herb leaves and a spice ball too!


Next in this Series… 
“Herbs – What Goes with What?”

herbs

11 thoughts on “How to Make Bouquet Garni”

  1. Years and years ago I had an older friend I thought of as an Aunt teach me how to make and use a Bouquet Garni! They are little marvels in the kitchen!

    cheers~

  2. I have to prune my bay tree soon – it has grown too tall so I am going to have an abundance of bay leaves. This is what I am going to do with the leaves – maybe make some kitchen wreathes too as I have more than enough leaves. If you were my neighbour you could and help yourself to as many bay leaves as you wanted and I wouldn’t complain about your chickens either!

  3. Ang… when bundling the fresh herbs, how do you keep them from getting mildewy till they are totally dry. All I can think of is hanging them upside down someplace dry, like near the stove. Then where would you store them once dried? I am thinking a paper bag?

  4. Love the idea Angie…get’s my little farm brain whirling of creative ideas…..for our market store :). French chervil is easy to grow….it’s a lovely anise-y flavor.

    xoxo lylah

  5. Thanks for sharing. Bouquet Garni’s are wonderful to use in soups, stews and sauces. I love both of your receipes. That must be heaven to have so many herbs. With our heat and sun Rosemary is my surviver. I need to harvest earlier in the year when the Basil and Parsley is still good. I love your blog. I will check them out on your shop. Thanks Kathy

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