11 Popular  Bouquet Garni Recipes

Though fresh is always best, most of the following ‘secret’ recipes can be made with dried herbs as well – just for convenience.

A fresh general use bouquet garni

Liaison herbs:     1 cup parsley and ½ cup chives
Mild herbs:         1 cup total – basil, cilantro (coriander leaves), lemon thyme, marjoram
Robust herbs:     ½ cup total – oregano, sage, thyme, winter savory, rosemary, spearmint
Other flavours:    ¼ cup total – herbal seeds, spices, garlic, onion, citrus peel

1. Choose as many ingredients as you like from each category. Remove any woody stems.
2. Combine ingredients in a food processor or blender and chop evenly.
    Add vegetable or olive oil as needed to coat material well, about 2/3 cup; continue chopping until smooth.
3. Store in small sterilized airtight containers for up to 2 weeks in the refrigerator.

Aromatic Garam Masala

The blending of spices is an integral part of all Indian cooking. Each cook creates his or her own blend, making it fiercely fiery or subtly aromatic. The selection of herbs and spices range from as little as two or three to over a dozen.It is ideal for meat curries.

20 green cardamom pods
3 cinnamon sticks
4 dried bay leaves
2 tbsp black peppercorns
4 tsp cumin seeds
2 tsp whole cloves
2 tsp freshly grated nutmeg

1. Split the cardamom pods with a sharp knife and remove the dark brown seeds. Discard the pods and crush the seeds in a mortar and pestle.
2. Break the cinnamon sticks into fairly small lengths. Crumble the dried bay leaf into several small pieces.
3. Put all the pieces, except the nutmeg, into a heavy frying pan. Dry-fry them over medium heat for 2-3 minutes.
   Remove the pan from the heat   and put the spices into a small bowl. Allow to cool and stir in the grated nutmeg.
4. Put the spices in small batches into an electric grinder and grind to a fine powder. Pack the garam masala into a sterilized jar, seal, decorate and label.

Tip: Stir and shake the pan frequently when frying the spices, to keep them on the move and prevent them from burning.
Tip: If you don’t have an electric grinder or mortar and pestle to grind your spices, use a rolling pin.
Traditionally, masalas are ground in a mortar and pestle, but an electric grinder is quicker and easier.

Variation
Chaat Masala. Use 6 dried chillies 6 tbsp cumin seeds 6 tbsp coriander seeds 4 tsp black peppercorns. Use the directions as above.

Five-Spice Powder

This ancient formula creates a harmonious mix of bitter, sweet, sour and salty flavours.
Its pungent taste permeates many Chinese and Vietnamese roast meat and poultry dishes.

2 cassia sticks
6 star anise
1 tbsp whole cloves
1 tbsp fennel seeds
1 tbsp anise seeds or whole black peppercorns

1. Break the cassia sticks into several pieces.
2. Put all the spices into an electric grinder and grind to a fine powder.
3. Pack into sterilized jars, seal, decorate and label.

Pickling Spice

This popular mix is used to enliven the flavour of chutneys, pickles and vinegars.

4 blades mace
2 cinnamon sticks
2 small dried red chillies
2 small pieces of dried ginger root
2 tbsp allspice berries
2 tbsp whole cloves
2 tbsp coriander seeds
2 tbsp mustard seeds
2 tbsp whole black peppercorns

1. Break the mace blades, cinnamon sticks and chillies into pieces. Chop the ginger root.
2. Mix all the spices in a bowl.
3. Pack into sterilized jars, seal, decorate and label.

To use put the measured pieces on a square of muslin and tie up tightly with a long piece of string. Add to the recipe when specified.
Remove the bag after pickling.

Variation:
You can vary the proportions and types of spices, and you can even add some herbs such as fennel seeds, oregano, and thyme.
A pinch of freshly grated nutmeg can replace the mace.

Seven Seas Spice Mix

This fragrant mix is a must for anyone who fancies Oriental dishes.

15 green cardamom pods
1 cinnamon stick
2 tbsp coriander seeds
2 dried red chillies
1 tbsp cumin seeds
2 tsp celery seeds
2 tsp whole cloves

1. Remove the seeds from the cardamom pods and crush them in a mortar and pestle. Break the cinnamon stick into several pieces.
2. Put all the spices into an electric grinder and grind to a fine powder.
3. Pack into sterilized jars, seal, decorate and label.

Herb Salt

Most of us know celery salt and garlic salt. Few know that it’s quite easy to make yourself, and that you can make a whole array of herb salts.
Use the following basic recipe and any herb(s) you like.

4 tbsp fresh herb(s) leaves
8 tbsp sea salt

1. Set the oven to its lowest temperature. Coarsely chop the herb leaves and mix with the salt in a blender until the leaves are finely chopped.
2. Spread the mixture out an a baking sheet covered with aluminium foil. Put in the oven with the door ajar and leave for 1 ½ hours, or until crisp
   and dry.
3. Pack into sterilized jars, seal, decorate and label.

Seasoning Salt

This is an important condiment for marinating meats. For variation we often use a herb salt (see above) instead of pure sea salt.

5 tbsp sea salt (or herb salt)
1 ½ tsp each of ground celery seeds, white pepper, cumin, and paprika or cayenne pepper.

1. Put all the ingredients into a bowl and mix together well.
2. Pack into sterilized jars, seal, decorate and label.

Barbecue ‘Spice’ Mix

This ‘secret’ recipe is more a herb mix than a spice mix. It lends itself to endless variations.
Sprinkle the mix directly on to meat and poultry while barbecuing.
Make it with a combination of fresh and dried ingredients or just dried ingredients if you intend giving it away as gifts.

2 tbsp each finely chopped fresh Italian parsley and chives
1 tbsp each finely chopped fresh spearmint and thyme
1 tbsp freshly ground black pepper
½ tsp paprika

1. Lightly crush the chopped herbs and mix all the ingredients together in a bowl.
2. When using dried herbs, pack into sterilized jars, seal, decorate and label.

Variations:
Try different herbs and spices such as rosemary, cumin and chilli.
Other flavourings such as honey, olive oil and mustard can also be used.
When making dried mixtures add ½ tsp herb salt and 1 tbsp brown sugar.

Italian Seasoning

This seasoning can also be made with fresh herbs.
Keep the proportions the same, except for the bay leaves – only use 3 dried leaves, finely crushed.
It also makes an outstanding herb vinegar or oil. Tie the ingredients in a muslin bag and infuse.

8-12 dried bay leaves
3 tbsp each of dried oregano, thyme, and sage
3 tbsp each of freshly grounded pepper corns and paprika

1. Crush the bay leaves with a rolling pin until they are broken into quite fine pieces.
2. Put all the ingredients into a bowl and mix together well.
3. Pack into sterilized jars, seal, decorate and label.

Herbes de Provence

In Provence they sell dried, herbes de Provence in little terracotta pots topped with the local patterned cloth, or in brightly coloured bags of the same material. Make, and use, this blend with fresh herbs - it proves that fresh is always best.
It also proves the guideline of    “There are no rules”.

1 tbsp each of finely chopped fresh oregano, savory, thyme, marjoram and rosemary.

Put all the herbs into a bowl and mix together.

This bouquet garni will add authenticity to any Provencal dish. If you’re not into French cuisine try it to complement your salads, vegetables, meat dishes and even hot desserts.

English Mixed Herbs

This is the English version of herbes de Provence. It just goes to show how many variations we have if we are using herbs in our home cuisine. English mixed herbs is a wonderful complement for lamb, pork, or stuffing.
We like to use rosemary, sage, and marjoram in addition, or as substitutes.

1 tbsp each of finely chopped fresh Italian parsley, chives, thyme and tarragon.

Put all the herbs into a bowl and mix together.