Sprigs of fresh herbs (Bundle of aromatics

Essential for good brothmaking. The herbs which are normally present are parsley, thyme and the European bay leaf. Fresh herbs give a better flavour. If dried slowly the flavour will still be good but dried thyme can become bitter if cooked too long or left in the broth after it is cooked. The proportion of fresh herbs is usually three sprigs of parsley to one of thyme and one of bay leaf. The size of the bundle will depend on the length of the cooking time and the quantity of the broth. Short-cooked broths will need less, longer-cooked more. The longer they are cooked the less aggressive their flavours become, blending and softening so that individual definitions disappear in a fusion of flavours. Put the herbs, fresh or dried, inside a couple of celery stalks or the tough green outer leaves of a leek about 3–4 inches (7–10 cm) long; the bundle should be about the thickness of a small banana for a 6 pt (31) quantity of robust broth. Tie with string or wind round some white cotton thread to hold herbs in place. For smaller quantities, herbs may be put into a muslin bag or other receptacle rather than tied up. If the broth starts off with a stock pot where everything is strained at the end of the cooking then there is no need to tie up at all. Do not stick to the classic three all the time: lemon thyme, sweet marjoram, winter savoury, basil, a blade of mace are worth experimenting with, as are many others. This is an area for original blending to create individual flavours.