I just put together a garland of bouquet garni. Most of them are made of parsley and rosemary, but I also have several of parsely and sage. I'll use these little bundled herbs in soups and stews and maybe even on our Sunday roasts. I had never heard of bouquet garni before, but @rue.dauphine.paris mentioned making them to use in her kitchen a few weeks ago and they intrigued me! I'm debating where to store these once they're dry: In the cupboard with my spices? Maybe hanging near my braided garlic? For now, I'll enjoy them as a garland in the dining room.
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