Making An Edible Herb Wreath
Making An Edible Herb Wreath
A customer wanted some small herb wreaths intending that the herbs would dry and be able to be snipped off for cooking. Due to our mild fall many herbs in the garden are still wonderful, so we created two wreaths for her using organically grown herbs. Here’s how you can make one yourself.
First cut your herbs and assemble your tools.
You'll need fresh herbs, a double-wire ring, fine wire, pruners and wire cutters.
Wash the herbs if they're dirty and let them dry. Cut larger stems down to about 4 or 5 inches long.
Herbs with thick stems such as sage, and bay can be wired singly onto the wire frame. Wrap the wire around the frame and stem, first putting one stem on the left side of the frame and then one on the right.
Finer herbs such as this variegated thyme can be bunched together and the wire wrapped around the bunch before attaching it to the frame.
Here I'm wiring the rosemary in place.
These wreaths were made with bay leaves, oregano, thyme, rosemary and sage.
If you're giving this wreath as a gift you might include a pair of snips such as these Houseplant Shears by Corona. The snips will be useful long after the wreath is gone.
To purchase the handy Corona Houseplant Shears, visit Country Garden’s Online Store!
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I love this idea! For sure it can make a very special gift