Cilantro is often included in herb sachets.
An herb sachet is a bundle of herbs that are cooked together with a dish, giving a burst of herbal flavor. Many dishes require the use of a herb sachet, and the formulations of herbs in a herb sachet can vary greatly depending on what is being cooked. In French cuisine, a sachet of herbs is called a bouquet garni, an “adorned bouquet.” Soups, broths, stews and long-cooked dishes usually incorporate bags of aromatic herbs.
Dried marjoram leaves, commonly included in herbal sachets.
There are several reasons to use a sachet of herbs rather than just tossing herbs and spices into the water while the dish is cooking. The first is that the herb sachet is nice as it can be removed when the dish is ready. Diners won’t find slimy, overcooked herbs in their food, nor will they choke on small twigs and chips. Also, the level of seasoning can be easily checked by taking out a herb bag or putting it back. In addition, a sachet of herbs saves time as the cook does not need to carefully trim and chop the herbs, and the use of stems and twigs creates a more complex flavor.
Basil is commonly added to herbal packets.
There are several ways to create a herb sachet. In the case of a bouquet garni, whole stems of herbs are often tied together with string. In other cases, the herbs can be tied to a piece of cotton cloth, which slowly releases the flavor without letting the herbs out. When using cheesecloth to make a herb bag, make sure it is tied tightly. Some cooks also use infusion balls or tea balls as they seal very effectively.
Parsley can be used in an herb packet.
You can also use a herb ball, a device specifically designed to create a little bag of herbs. An herb ball can be larger than a tea ball, allowing it to accommodate more spices, and usually has a long handle or chain for easy removal. The larger size also ensures that the herbs are fully infused, as tightly packed herbs will not produce as much flavor as loose herbs.
Oregano is commonly included in herbal packets.
Cooks can use any herb or combination of herbs they prefer in a herb sachet. Some common choices include sage, dill, oregano, parsley, tarragon, chives, sage, leeks, chervil, savory, marjoram, rosemary, basil, celery, cilantro, and even vegetables like onions and carrots. It is recommended to lightly mash the herbs first, as this will help release the tasty natural oils, adding more flavor to the finished dish. Fresh or dried herbs can be used, depending on availability and personal taste.