Name: The Quiet Secret to Savory Stews
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 1 tsp dried parsley; 1 ½ tsp dried thyme; 1 ½ tsp dried marjoram; ¼ tsp dried sage; ½ tsp dried savory; ¼ tsp crushed bay leaf; 1 ½ tsp tsp celery seed; 5 whole peppercorns

The difference between a good soup and an unforgettable one often lies not in the main ingredients, but in the subtle undercurrent of flavor that runs through the broth. It is the invisible layer that bridges the gap between the vegetables and the stock, creating a cohesive, warming experience.

A traditional Bouquet Garni is the classic method for achieving this depth. While often made with fresh bundles of herbs in French cooking, this dried variation allows you to keep a reliable, potent seasoning blend in your pantry, ready for any simmering pot on a cold afternoon.

Using cheesecloth allows the herbs to release their essential oils into the liquid without leaving flecks of dried leaves or peppercorns that might interrupt the texture of a smooth broth. It is a tidy, efficient way to season, ensuring easy removal once the dish has reached perfection.

Bouquet Garni Blend

This recipe creates a single sachet perfect for a large pot of soup, stew, or stock.

Prep time: 5 minutes Yields: 1 Sachet

The Ingredients

1 tsp dried parsley
1 ½ tsp dried thyme
1 ½ tsp dried marjoram
¼ tsp dried sage
½ tsp dried savory
¼ tsp crushed bay leaf
1 ½ tsp celery seed
5 whole peppercorns

Equipment Needed

Small bowl or mortar and pestle
Cheesecloth
Kitchen twine (cotton string)

Instructions

Combine and Crush: Place the parsley, thyme, marjoram, sage, savory, bay leaf, celery seed, and peppercorns into a small bowl. If you have a mortar and pestle, give them a gentle crush to help wake up the oils in the dried spices, though simply mixing them is sufficient.
Prepare the Sachet: Cut a square of cheesecloth large enough to hold the herbs with room to gather the edges. Layer the cheesecloth (2 or 3 layers thick) to ensure the finer spices, like the celery seed, stay contained.
Pack and Tie: Place the herb mixture into the center of the cloth. Gather the corners up to create a small bag and tie it tightly shut with a piece of kitchen twine.
Simmer: Drop the bag into your soup, stew, or broth as it begins to simmer.
Remove: Once the dish is cooked and flavorful, remove the bag with a spoon and discard it before serving.

Notes from the Kitchen

Adjust to Taste: As with all seasoning blends, you are the master of the pot. If you prefer a stronger earthy note, increase the sage. If you love the brightness of celery, add a pinch more celery seed.
Batch Prepping: You can multiply these measurements to make a large jar of “loose” bouquet garni mix. When you are ready to cook, simply scoop about 2 tablespoons of the mix into a cheesecloth square.

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