Re: Pot Herbs
Pot Herbs were used in soup recipes by the French. There are some outlets for it - it is a salt-free mix usually containing parsley, chives, chervil, thyme, marjoram, Turkish bay leaves.
The term "pot herbs" goes way back in time to the 16th and 17th centuries. Which at that time was any stalk type greens that had leaves that they could use to flavor soups and foods. Other types of greens were also classified as pot herbs and used for medicinal purposes.
Today some would compare bouquet garni to pot herbs.
A pinch of this and a touch of that is basically the way it is done.
If looking for bouquet garni recipes - just go to the SEARCH and type it in and you will find several different recipes.
Hope this helps.
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