An herb sachet, also known as a bouquet garni in French cuisine, is a packet of herbs used to add flavor to dishes such as soups, stews, and broths. It is clean, easy to use, and can be made with various herbs and methods. Common herbs used include sage, parsley, rosemary, and basil.
An herb sachet is a packet of herbs that are cooked alongside a dish, resulting in a burst of herb flavor. Many dishes call for the use of an herb sachet, and the formulations of herbs in an herb sachet can vary widely, depending on what is being cooked. In French cuisine, a sachet of herbs is called a bouquet garni, a “garnished bouquet”. Soups, broths, stews, and long simmered dishes often incorporate herb sachets.
There are several reasons to use an herb sachet, rather than simply tossing herbs and seasonings into the water as the dish cooks. The first is that a sachet of herbs is clean, as it can be taken out when the dish is finished. Diners won’t encounter slimy, heavily stewed herbs in their food, nor will they choke on small sprigs and garnishes. Also, the seasoning level can be easily checked by taking out a herb sachet or putting it back in. Additionally, a herb sachet saves time, as the cook doesn’t have to carefully chop and trim the herbs, and the use of stems and twigs creates a more complex flavor.
There are several ways to make an herb sachet. In the case of a bouquet garni, whole stems of herbs are often tightly bundled together and tied with string. In other cases, the herbs may be tied up in a piece of cheesecloth, which will slowly release the flavor without letting the herbs out. When using cheesecloth to make an herb sachet, make sure it is tied tightly. Some cooks also use infusion balls or tea balls, as they seal very effectively.
You can also use an herb ball, a device designed specifically for making a sachet of herbs. An herb scoop may be larger than a tea ball, allowing it to accommodate more condiments, and usually has a long handle or chain for easy retrieval. The larger size also ensures that the herbs will infuse completely, as tightly packed herbs will not produce as much flavor as loose ones.
Cooks can use any herb or combination of herbs they like in an herb sachet. Some common choices include sage, dill, oregano, parsley, tarragon, chives, sage, leek, chervil, savory, marjoram, rosemary, basil, celery, coriander, and even greens like onions and carrots. It is recommended that you lightly mash the herbs first, as this will help release the natural flavorful oils, giving more flavor to the finished dish. Fresh or dried herbs can be used, depending on availability and personal taste.
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