[Sca-cooks] herb mixtures

[Huette von Ahrens]

Hi!

One of my apprentices has asked me if there are
period culinary herb mixtures, like "Bouquet
garni" or "Italian herbs" that you will find in
modern stores.

The only one that I know of is Vertgay.  Do any
of you know of any other documentable herb
mixtures?

I am not asking about Powdre Douce or Powdre
Fort, whice are spice mixtures.  I would like
those based on herbs, mostly.

Thanks.

Huette

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