HowTo

Sachets (bags of spices)

Although some like to use squares of cheesecloth to wrap their

herbs and aromatics in, I prefer to use the little muslin bags. For me,

this is the best way that I know of to add additional flavor to soups,

vegetables and beverages. You can use dried or fresh herbs, but

no powders. Some herb stems, like parsley, contain flavor as well.

If you wish to make herb bags using cheesecloth, see the

instructions below.

Not to be confused with bouquet garni, which is a bunch of herbs

tied together.

These bags aren't just for cooking. You can easily put dried

lavender, camomile or other fragrant herbs to make sachets to put

into your bath. They make great gifts too!

Ingredients

• Muslin bags, washed and dried (see instructions below)

• Suggestions for herbs and aromatics (NO powders):

Parsley stems

Sage

Bay leaves

Peppercorns (white or black)

Cloves, whole

Dried Thyme

Garlic cloves

Basil

Rosemary

Tarragon

Marjoram

Oregano

Lemon or orange zest

Chives

Instructions (to make herb sachets)

1. For each bag, start with a large pinch or a stem of the dried or fresh

herbs you want to use, and no more than 4 or 5. See ideas for

combinations below.

2. Pull the strings tight to close the bag and tie in a knot.

Instructions (to wash bags)

1. In a large pot, add ½ cup baking soda for every 25 bags; add bags; pour

in enough water to cover plus 2-inches.

2. Bring to boil; let boil for 1 minute; drain into colander. Repeat process 1

more time. Place bags back in pot with no baking soda and bring to boil;

immediately place in colander and let drain and cool for 5 minutes.

3. Spread on clean baking racks and set aside to dry. When they are dry,

place in a clean container that seals. Store until needed.

Sachet Suggestions

• Apple cider: cinnamon, allspice, cloves, star anise, peppercorns

• Mulled wine: cinnamon, cloves, cardamom pods, orange zest or peel

• Chicken stock, soups: parsley stems, sage, rosemary, thyme, garlic

• Italian soups, sauces: basil, oregano, fennel seeds, chili peppers

• Beef soups, stews: parsley stems, thyme, bay leaf, peppercorns

How to make little cheesecloth bags.

You will need cheesecloth; bought by the yard or in a package and twine.

Wash per the instructions above. After drying, cut into 6-inch squares,

place your choice of herbs (dried or fresh) in the center (no bigger than a

golfball), and pull the cheesecloth around the herbs and tie; I prefer cooking

twine. FYI, no granulated herbs.

KEYWORDS

herb sachets, herb bags

Boiling muslin bags to clean and sanitize.

LAURA LEE ALICE
COOKS

LAURA LEE ALICE COOKS