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Herb Bouquets


1/2 cup parsley dehydrated
1/4 cup thyme dried
1/4 cup celery flakes dehydrated
2 tablespoons dried marjoram leaves
5 bay leaves medium, lightly crushed


In a small bowl, stir together herbs until well mixed. Cut 16 4-inch squares of double-thickness cheesecloth. Place 1 level tablespoon herb mixture in the center of each square. Bring corners together and tie with string to make a bag. Store in an airtight container in a cool, dark place.

To use: A bouquet garni or bundle of mixed herbs is used to flavor stock for soups and sauces, and for poaching fish and chicken. Use one Herb Bouquet bag per quart of stock, removing rickrack or ribbon (see below). Simmer at least 20 minutes or according to your recipe directions.

Packaging Suggestions: Tie some colorfast rickrack or ribbon over the string on the bags. Then arrange them in foil or in a napkin-lined flowerpot, basket or recipe card box. Trim with a small kitchen utensil or a package of recipe cards. Write the directions for use and storage on a recipe card and include with the container.

Nutritional Facts:

Serves: 1
Calories from Fat: 0

This Herb Bouquets recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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