Talented Linda Fortney taught our fresh herb Kitchen Wreath Workshop the other day.
Begin by gathering all sorts of fresh herbs such as basil, mint, thyme, sage, rosemary, chives and garlic chives, parsley, bay, lemon verbena, scented geraniums, pineapple sage and any other culinary herb you are able to harvest from your garden. Linda also brought some dried lavender, harvested from early summer.
You will also need clippers, a coated wire, a wire box wreath form which we cover with ribbon to give your wreath a more finished look and to protect your wall once it is hanging.
Other optional pieces include garlic bulbs and chili peppers. More detailed instructions can be found in Bertha Reppert's comprehensive booklet Wreaths... of all sorts. 
Simply make full bunches of the herbs and wire them onto the wreath always going in the same direction. When you are making a fresh herb wreath it is important to make the wreath very full because as it dries out the plant material will shrink. If you make the wreath very full, it will still be full once it dries.
Small pieces of your kitchen wreath can be snipped from time to time to use in the soup pot as needed. 
3 comments:
Is that the class we missed? Looks beautiful! Thanks for sharing.
I can almost smell these wreaths through the computer!
Now this is a class I would have liked taking.
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