Imagine.. it is the dead of winter, the snow falls lightly outside as the warm fire crackles indoors.
You open up your favorite old cookbook, the one with the torn newspaper and magazine recipes shoved inside for later use. You settle on a promising stew or soup recipe, one that will not bore you for days to come. ...and there it is FRESH BOUQUET GARNI.
Now fresh herbs in the store in winter are guaranteed to be expensive and sub-quality. For that reason I have tended to fudge this step with some dried herbs tied in cheese cloth on a string with not great results.
This is a quick 20 minute project that will give you joy all winter. Either pick from your garden, or purchase at the farmers market an assortment of fresh herbs. Here I used sage, rosemary, thyme and parsley. Wash and dry thoroughly. Place single serving assortments in small freezer bags or vacuum seal pouches. Freeze immediately. I have blanched and cold water shocked batches before which seems to hold the color better but muddles the flavors so now I go right to freezing. Also it turns it into more of a production than it needs to be.
The excellent news these bundles of flavor take up very little room in your freezer and will make you feel incredibly smart and thrifty. And who doesn't like that?
Trading her stilettos for muck boots, Aissa O’Neil left a successful career as a fashion designer in NYC to pursue farming full time in 2001. After years of study and apprenticeships in cheesemaking she opened her on-farm creamery 2013.