Supplied By Deanna from her herbal gardens and meadow at the woodlands edge.
Containing a mixture of herbs including Marjoram, Sage, Rosemary, Bay, a smidge of Thyme and a sprig of Lavender and Curry
This visually appealing silvery bouquet is both flavourful and intensely aromatic. Once again - Deanna has created something that's almost too beautiful to eat!
Wash well before use.
Use in place of a bouquet garni
This can be added to a large pot of vegetable soup and allowed to simmer for 30minutes, to create a luxurious vegetable stock. To create a stock that will last you all year, reduce the stock until the flavour is concentrated and intense, freeze into stock cubes to add to gravies, soups, stews and meals throughout the year.
Alternatively create herby vinegar to use in a range of recipes, add to salads, or for dipping bread. Simply chop the herbs and add to a 500ml bottle of apple cider or white wine vinegar - leave to steep in a cool, dry place, out of direct sunlight for a 3-4 weeks, shaking the bottle every few days. Pour the vinegar through a muslin cloth or fine mesh sieve to remove herb bits and it's ready to go and will last for several months.
For those who want to connect with a different more potent side of the plants, you can add the herbs to a distilled spirit such as vodka or gin and leave them to steep for 2-3 weeks, shaking gently every few days. The alcohol extracts wonderful plant compounds that can then be used in small amounts (5-10ml) to flavour meats, stews, casseroles, etc, be sure to allow for the alcohol to vaporise out of the meal (if desired), or simply use a few drops as a tonic in some warm water.