Tuesday, December 3, 2013

Countdown, Day 3: Basil, Rosemary & Thyme

While shopping for Christmas decorating greens for the house,
I remember the rosemary and basil in our garden. When I go home, I snip
 a few branches for bouquet garni (French for "garnished bouquet")
 to enhance the flavor of  wintry soups and stews.
 Usually, a bundle of fresh herbs is tied up with string
for easy removal from the pot after cooking;
 it also works to wrap and tie the bundle in a clean leek leaf for added flavor.

Ingredients in herb bundles vary but this one is made up of
 one sprig each of basil, rosemary, thyme and
a bay leaf.

If fresh herbs aren't available, I measure the equivalent of dried herbs
onto a square of cheesecloth and tie the bundle with kitchen twine.
 A long tail makes easy removal from the soup pot after cooking is finished.



Donna said...

You must be a wonderful cook Becky! I love herbs too, but end up using the dried kind. I'll be over for dinner some night!

Optimistic Existentialist said...

Can I come over for dinner sometime???

Dewena Callis said...

You are so fortunate to have these wonderful herbs year round in FL. Mine were planted in an old wheelbarrow and so now are in the garage and get wheeled out every day when it warms up. They're not looking great but at least they're surviving for daily snips.

Nib's End said...

Rosemary, thyme, basil and bay...my favorite bouquet garni. Sadly, my potted herbs are gone. Gone with the wind and the snow. I have grown so fond of the fresh ones that I dig deep into my pockets so that I can buy sprigs of resinous rosemary for the stew and rub the roasted chicken with summer-scented thyme. I love winter, but I miss my friendly herbs.

Yours still seem to hold some sunshine in their hearts. What a pleasant memory on a cold day.

rosaria williams said...

Nothing improves a dish as the addition of fresh herbs. You're in a good place to grow them year round. The rest of the world will forever envy you.

Enjoy the holidays.


I look forward to your Christmas posts each year.


Linda@arichtapestry said...

Cooking with fresh herbs straight from the garden or pots on the kitchen window sill is such a pleasure. Rosemary and thyme is available most of the year. I freeze basil sprigs to use for flavouring during the winter season.