7 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 “Mix and Match” 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.
This recipe by Elisabeth Lambert Ortiz is mild and dominated by the scent of cardamom.
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.
Traditionally, masalas are ground in a mortar and pestle, but an electric grinder is quicker and easier.
Tip: If you don’t have an electric grinder or mortar and pestle to grind your spices, use a rolling pin.
Variation - Chaat Masala. Use 6 dried chillies, 6tbsp cumin seeds, 6 tbsp coriander seeds
and 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 [Cinnamon]
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.
Variations: 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.
 
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.
1. 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.
1. Put all the herbs into a bowl and mix together.

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