Abundant herbs for Tres Tres Chic culinary flavorings.
Make your own herb “garnish bouquet” – known in the culinary world
as Bouquet Garni.
Popular in French cooking, these are tiny fresh herb bouquets tied with cooking twine and floated in simmering soups and stews, Sometimes the herbs are wrapped in cheesecloth and tied to makes them easy to remove from the pot (bouquet garni is removed before serving). In Julia Child’s Mastering the Art of French Cooking, her famous Boeuf Bourguignon recipe calls for an herb bouquet made of 4 sprigs parsley, 2 sprigs thyme and 1 bay leaf.
or try this blend
Herbes de Provence
A dried herb mix seasoning is used in a wide array of French culinary dishes There are many versions of this classic mix-here is one to make from your abundant herb container.
Use 1/4 cup of dried oregano, parsley and thyme, plus 1 tablespoon of rosemary, fennel and lavender buds. Toss gently to mix well, and store glass jar. Use it throughout the year to season in sauces and soups. Sprinkle the dry mix over fresh, chopped vegetables, or combine 2 tablespoons of the blend with the flavor of freshly chopped vegetables. Stir 2 tablespoons of the mix to 1/4 cup (60 ml) of olive oil and let the flavors infuse, stir well, and allow to permeate the olive oil for about half an hour. Drizzle this olive oil–herb mix over chicken or potatoes just before roasting.
More container garden inspiration in my book The Complete Container Herb Gardening and for a feast of flavorings from your garden try A Taste For Herbs!
The Herb Lover's Garden 