from Sara Ruch

Ingredients

1 cup (2 sticks) unsalted butter, preferably local or organic

Up to 1/2 cup (or to taste) Finely Chopped Fresh Savory Herbs:  thyme, rosemary, savory, marjoram, oregano, tarragon. Alternate version: use 1/4 cup (or to taste) or less finely chopped Lavender and Lemon Balm.

Directions

1.  Place Butter in pan over low heat until just melted- do not allow the butter to separate.
2. Using a  whisk or wooden spoon, thoroughly mix herbs with butter. 
3. Divide into small pretty bowls or another suitable container and place in refrigerator until solid.
4. Pull out and let soften just before serving. Try the savory version with garlic bread, toast, corn on the cob, or any dish you see fit. Try the lavender version on fresh warm biscuits or toast. delicious!

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Bouquet Garni

traditional

This is a great gift or storage idea for anyone with lots of herbs on hand, and a nice way to avoid chomping down on a whole peppercorn or allspice berry.

Ingredients

Variety of Fresh Herbs:

Left on the stem either fresh or hung upside down to dry, or chopped and dried.

Peppercorns, allspice berries, bay leaves, or any other cooking herbs that lend flavor but you don't want to eat whole

Leek leaves, string, cheesecloth or muslin sachet
 

Directions

Pair up herbs with similar flavors. The traditional Bouquet Garni includes Parsley, Peppercorn, Thyme, and Bay leaves.  You could try an Italian theme with Basil, Oregano, Marjoram, Thyme and Rosemary, or a French Fines Herbs collection of parsley, chives, tarragon and chervil.  An exotic Thai blend could be made by pairing up Lemongrass, Thai Basil, Chocolate Mint and Pineapple Sage. Pairing up Mint, Lemon Balm and Anise Hyssop would be great for tea lovers, and a lovely bath blend could be made with Lavender, Rose Petals, Chamomile, and Oats.

There are many options to making a bouquet garni- the first is taking the fresh herbs, bundling the stems, and tying with string or leek leaves (the traditional French way) leaving one end longer for retrieval. Use either fresh or dried.

 The other is to gather the smaller whole ingredients and chopped smaller pieces of dried herbs and place them in a sachet or square of cheesecloth. Place all four corners together and tie with string, also leaving a longer piece for easy retrieval.

To use your bouquet garni, simply toss in the dish (or teapot or bath) you'd like to infuse. Remove the bouquet before serving.

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