LAURA LEE ALICE
COOKS
®
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
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac