The Nibblins Specialty Food and Cookware store in Winchester just sent us this newsletter suggesting which herbs to use with which foods. Some of the pairings are surprising — and exciting, like basil with blueberries, and chives with pears. I’ve been using parsley and cilantro in large quantities lately, like a cup or two at a time, more like greens than garnishes. I’m eager to try the bouquet garni, though I wonder why you wouldn’t just chop up those herbs and throw them in. Maybe you don’t want to turn everything green.
Here’s Nibblin’s take on that bundled herb technique: