Bouquet Garni - small bunch of fresh herbs consisting of a bay leaf, 2 or 3 sprigs of thyme and several sprigs of parsley wrapped around the outside. It is tied together with a string with a long strand that is draped over the edge of the pot (or tied to the handle) so it can be removed easily after the flavour has been imparted to the food. May also be put in a square of cheesecloth. Lemon peel, garlic cloves or peppercorns can be added. May be wrapped well in plastic and frozen up to 6 months. Used in soups, sauce, stews, ragouts and meat casseroles. Chiffonade - French word meaning "made of rags", describes a method of cutting herbs and other greens to garnish dishes. Stack basil or mint leaves one on top of each other then roll tightly into a long "cigar"; slice thinly to create ribbons. Fines Herbes - French term meaning "finely chopped herbs". Fresh herb mixture consisting of chervil, chives, parsley and tarragon. Best with egg dishes, and foods that do not require cooking. Blend with cream cheese or to mesclun mix for a fresh herb salad. Gremolata - An Italian mixture of chopped fresh parsley, grated lemon rind and minced garlic. Used to finish Osso Bucco, also great over summer squash and zucchini sautéed in olive oil. Herbes de Provence - Originating in Provence, southern France, this is usually a blend of dried herbs but can also be made with fresh. Normally includes thyme, marjoram, rosemary and crumbled bay leaves, can also include summer savory, sage, lavender or basil. Used in marinades for grilled chicken, a rub for roast lamb or pork, with fish, sprinkled on pizza before cooking, in potato soup, with chevre cheese and in breads or honey. Infusion - Extraction of flavours by steeping herbs in hot liquids such as water (herb tea), juices (apple cider for rosemary jelly), milk or cream for custards or ice cream (lavender, cinnamon basil, orange mint) or honey (lemon verbena). Once the flavour has been imparted the leaves are usually removed. Pesto - Traditional basil pesto originated in Genoa, Italy and comes from the word "pestare" which means to pound or grind. May be made with any herb or herb combination, blended with oil in to create a paste. Basil pesto is made from basil, garlic, pine nuts, Parmesan cheese and olive oil. Variations can be made with the type of nuts (or toasted nuts), adding parsley, changing the cheese, roasting the garlic or replacing the oil with broth or the oil from sun-dried tomatoes. Use with pasta, pizza, tomatoes, zucchini, eggplant, omelettes, frittatas, potatoes and risotto. Pistou - The French version of a pesto, it is a paste made with basil, garlic and olive oil (no cheese or pine nuts). A dollop is added to vegetable soups just before serving. Sprig of Herbs - is a length of herb on its stem about 3 inches long.