Spices and aromatic herbs lend flavour to most savoury dishes, including soups, broths, stews, and sauces. Bouquet garni are small bound muslin sachets filled with herbs to savour food during cooking especially slow cooked food, but should be removed before or during serving.
To make a bouquet garni cut out a piece of muslin 6 inch 915cm) across and place some herbs and spices in the centre. Gather the bundle together and tie with thread or raffia.
Bay, parsley, and thyme are the most usual ingredients for a bouquet garni but you can combine any herbs and spice you choose to suit the dish you are making.
A blend of lemon peel, parsley, celery leaf, cardamon and saffron goes well with rice.
Fish stews are best with star anise, lime, parsley and dill.
Far Eastern dishes are enhanced by a bouquet garni of basil, chives, oregano, and bay.
For lamb, bay leaves, rosemary, crushed garlic and orange peel will give any lamb dish a special hint of herb flavour.
I hope everyone is having a good day or evening where ever you are.