Q: What is a bouquet garni?
While the cold and wet weather has impacted on some fruit and vegetables lines (read: beans, rocket, zucchini flowers), we are pleased to say that our locally-grown ‘bunch’ herbs are holding up well this winter. Not only are they high quality, but in good supply and therefore fantastic buying at the moment. Simon George & Sons has an extensive range of ‘bunch’ herbs available and while Thai Basil and Garlic Chives are currently in short supply, the varieties listed below should continue to be among our best buys over the coming weeks. So why not take advantage of the favourable conditions and stock up on some of nature’s most vibrant, mouth-watering flavour enhancers.
Selection & Storage: When selecting herbs the general rule is to look for bright, fresh leaves, free of bruising or yellowing that boast healthy, firm stems. To maximise the shelf life of most bunch herbs place them in a glass of water, cover the top of the glass with plastic, seal and place in the fridge- change the water daily.
BASIL:
Availability: all year, best Dec – Apr
Appearance: bright green, oval leaves
Flavour: slightly sweet, grassy cloves
Storage: place stems in water, cover with plastic and refrigerate. Change water daily and use within a week
Preparation: delicate herb, once sliced it browns very quickly. Quite versatile, basil can be used fresh to accent a dish or can be used as the base of a sauce or to accent flavours such as tomato
BAY LEAF:
Availability: all year
Appearance: bright green, pointed, smooth leaves
Flavour: earthy aroma, almost bitter edge
Selection: leaves should be bright green with a glossy top and boast a strong aroma
Storage: store in airtight container in fridge or freeze in an airtight bag
Preparation: slow cooking specialist, removed before consumption
CHERVIL: aka French parsley
Availability: Apr – Dec
Appearance: looks similar to parsley or a carrot top
Flavour: aniseed, parsley
Preparation: flavour is lost when dried or cooked, so use fresh in salads or as a garnish
CORIANDER: aka cilantro
Availability: all year
Appearance: broad bright green, feathered leaf
Flavour: pungent, distinct aroma
Preparation: use in Thai or Asian cooking especially curries, stir-fries, salads. Add stems of leaves as base of sauce, then delicate leaves prior to serving to get maximum flavour and as a striking garnish.
DILL: aka dill weed
Availability: all year
Appearance: fine, feathered, blue-green leaves
Flavour: light, aromatic grassy flavour
Selection: leaves should be nicely feathered and stems firm and healthy
Preparation: add just before serving to fish, egg, potato dishes or as a garnish
LAVENDER:
Availability: Spring – Autumn
Appearance: green stems and distinctive small, purple flowers
Flavour: delicate, floral flavour, with citrus overtones
Preparation: flowers and leaves can be used. Most often used in baking (ground into sugar), desserts, meaty stews, salads or as a garnish (even as a garnish in a glass of champers)
LEMON BALM: aka balm mint, sweet balm
Availability: short season, spring-summer
Appearance: heart shaped, veined leaves covered with coarse hairs
Flavour: fresh lemon aroma and flavour
Preparation: Fantastic with fish. Add late in the cooking process or use fresh in salads or as a garnish. Combines well with Chervil
LEMON GRASS:
Availability: all year- peak in warm weather
Appearance: long grass –like stalks
Flavour: pungent, distinctive lemon hit
Preparation: peel tough outer layers of stem and trim base. If using as an infusion, bruise the stem to release oils before adding. Or finely chop into stir-fries, curries etc
MARJORAM: aka sweet marjoram
Availability: all year
Appearance: woody stems, small, oval leaves (that fall on opposite sides of the stem) and white flowers
Flavour: delicate and aromatic- sweeter and milder than oregano
Preparation: fantastic with roast meat dishes, in stuffing (vege, chicken or meat) and as a garnish on salads, egg and potato dishes
MINT:
COMMON MINT:
Availability: all year
Appearance: wrinkled leaves,
Flavour: refreshing, unique aroma and flavour
Preparation: savoury and sweet
VIETNAMESE MINT: aka hot mint
Availability: all year
Appearance: long, pointed leaves with a purple tint at base (distinct band across leaf)
Flavour: spicy, citrusy, pepper flavour – common in South East Asian, Vietnamese cuisine
Preparation: rinse gently and use raw in salads, summer rolls, shredded into laksa or stews
SPEARMINT:
Availability: all year
Appearance: light green, wrinkled leaves
Flavour: sweet, refreshing mint flavour
Preparation: most commonly used mint variety for cooking – fantastic in savoury meat dishes, salads, desserts (chocolate) or cocktails
OREGANO: aka wild marjoram
Availability: all year
Appearance: tiny leaves and pink/purple edible flowers on a woody stem
Flavour: slightly sharp, warm, pungent flavour
Preparation: quite hardy, add early in the cooking process as slow cooking enhances flavour
PARSLEY:
CONTINENTAL PARSLEY aka Italian parsley
Availability: all year
Appearance: flat, cut leaves
Flavour: refreshing aroma, mild flavour
Preparation: best variety for cooking as its bright flavour holds up well and will enhance the accompanying flavours in the dish
CURLY PARSLEY aka English Parsley
Availability: all year
Appearance: dark green leaves that curl up at the edges
Flavour: coarser flavour than continental parsley
Preparation: edible stems and leaves, refreshing and visually appealing garnish
ROSEMARY:
Availability: all year
Appearance: long, sharp leaves
Flavour: warm, pepper
Preparation: a hardy plant, rosemary is often used as a base to roasting meat dishes such as lamb and poultry- firm woody stem also serves as a fantastic skewer that subtly flavours the meat as it marinades and cooks
SAGE: aka kitchen sage
Availability: all year
Appearance: green, leathery leaves that are covered in fine hairs. They can be long and slim or slightly broader
Flavour: musky, pepper flavour
Preparation: good cooking herb especially with fatty or oily foods. Also good in soups, mash potato, marinades or baking
TARRAGON: a very delicate herb, tarragon tends to wilt after harvest. This does not impact the flavour
TARRAGON:
Availability: all year
Appearance: long, slim leaves on a woody stem with a stunning edible, yellow flower that appears in winter as its natural season ends
Flavour: spicy, aniseed with a slightly sweet, tart aftertaste
Preparation: a classic French herb, tarragon is a well known ingredient in béarnaise sauce and compound butters – popular herb for flavouring fish and chicken dishes
FRENCH TARRAGON:
Availability: all year – easily affected by weather therefore supply can fluctuate throughout the year
Appearance: long, slim, glossy green leaves
Flavour: stronger than regular tarragon but still boasts the same slightly tart, aniseed punch
Preparation: use more sparingly due to its powerful flavour
THYME: best with strong flavoured dishes as it can overpower a dish very easily
THYME:
Availability: all year
Appearance: woody stem with tiny, grey-green rounded leaves
Flavour: strong, pungent aroma – spicy, pepper flavour
Preparation: fantastic for slow cooking as holds flavour well
LEMON THYME: aka citrus thyme
Availability: all year
Appearance: small, heart shaped leaves (green/yellow) on a woody stem
Flavour: strong lemon aroma and mild flavour
Preparation: sweet and savoury
WATERCRESS:
Availability: all year
Appearance: small, rounded pale green leaves on light green stems
Flavour: zesty, slightly bitter
Preparation: use torn into soups, salads, sandwiches or as a garnish
A: A bouquet garni is a bundle of aromatic herbs tied together with string and dropped into soups, stews, stocks and casseroles to add flavour. The bouquet garni allows chefs to capture the flavour of the herbs, while also having the freedom to remove them at any stage of the cooking process. While there is no set recipe, the Bouquet Garni is traditionally known to feature parsley, thyme, bay leaves and possible marjoram- however celery, leeks, carrots and a variety of other herbs are often added into the mix. In fact, the Larousse Gastronomique notes that in ancient times the bouquet garni contained cloves and was wrapped up using a thin slice of lard.