What herbs are used in "pot herbs" to put into soup?
Can someone please tell me what herbs make up pot herbs to put into soup I remember my mom getting the they were tied up with and had a red pepper in it Thank you Christine OKC,OK
Submitted by myboysrok3

Here is a recipe that can get you started.

Bouquets Garni for Pot Roasts


Prep: 5 minutes  


Some pot roast recipes call for a bouquet garni (boo-KAY gahr-NEE). This sachet of herbs (traditionally parsley, thyme, and a bay leaf) is placed in the pot to flavor cooking juices or stews. Placing the herbs in a cheesecloth bag allows you to include other herbs and spices such as peppercorns, or fennel or mustard seeds. To use a bouquet garni, omit any herbs or spices from the recipe and instead place the bouquet garni in the pot at the simmering step. Bring a change of pace to traditional pot roast with a Spanish or North African-inspired bouquet garni.



1  basic pot roast recipe

  African or Spanish Bouquet Garni


1. what youll need

To make a bouquet garni, youll need double layered 100% cotton cheesecloth and 100% cotton kitchen string from the kitchen supply aisle at the grocery.  If you use only dried herbs, seeds, and peppercorns, you can place the ingredients in a tea ball.

2. whats inside

For Spanish-inspired bouquet garni, tie up 6 sprigs fresh oregano or marjoram; 1 serrano pepper, halved; 2 cloves garlic, sliced; the peel from one lemon cut in long wide strips; and 1 teaspoon whole black peppercorns.

For North-African flavor, tie up 2 sprigs each fresh parsley and thyme; 2 bay leaves; a 1-inch piece fresh ginger, sliced; 3 inches stick cinnamon; 1/2 teaspoon each whole black peppercorns and coriander seeds .

3. putting it together

Cut a 7-inch square of cheesecloth. Add flavor  ingredients. Bring up corners of cheesecloth; tie securely with kitchen string.

Answered by BHGFood
Community Answers (3)

A traditional pot herb bundle is about 4" long and 3/4" in diameter. It contains 2 to 3 sprigs each of fresh Thyme, Sage and Rosemary. The bundles are tied with culinary or butcher's white cotton string then completely dried of all moisture. The pot herb bundles sold at supermarkets here in the northeast didn't contain oregano, bay leaves or any spices other than the traditional three detailed above. Nonetheless, it's important to bear in mind this sort of thing will vary somewhat from region
Submitted by mikeadams110

Pot Herbs are not readily available in most supermarkets today but were sold I the 1950's-1970's in the produce isle. The herbs included a couple of sprigs of thyme, parsley, a leek and a red chili, and were tied up in a bundle. I have not seen them for quite a while, but I have been able to get all of the components and make my own - using manufactured soup blend seasoning preparations just isn't the same!
Submitted by sandrahassinge1