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         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

      

Muslin bags with herbs for sachets.
Boiling muslin bags to clean and sanitize.
Muslin bags drying on a rack.
Muslin bags for our herb sachets.
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