An assortment o resh and pre-driedherbs, such as thyme, rosemary,oregano, marjoram, spearmint, bay leaves, at-lea parsley, sage (seeNote)
1 wreath rame, 7 inches/17 cm indiameter
1 roll o 24-gauge orist wire(preerably green coated)
Decide which herbs you plan to use.Many herbs do not have to be pre-dried.Fresh bunches o rosemary, oregano, mar- joram, and mint will dry perectly on the wreath. Bay leaves, at-lea parsley, andsage must be pre-dried. (Dried bay leavescan be purchased at the grocery store.)
Place each herb in a separate bundleapproximately 3 inches (8 cm) wide atthe head, or owered, area o the herbs.(Te bunches should be approximately 3 inches (8 cm) in diameter at the headand the stems approximately 5 inches(13 cm) long.)
Beginning at the top o the wreathrame, secure an herb bundle to the rame with the wire. Layer the next bunch overthe rst, so that the head o the sec-ond overlaps the stems o the rst, andsecure it with the wire. Continue add-ing bunches, ollowing the wreath orm,until all areas are lled and all the herbbunches are used up. Make the wreathas ull as possible; the herbs will shrink as they dry, so the uller, the better. Te wreath will dry out in about a week; it will last or about six weeks beore theherbs lose their taste and aroma. You can pull the wreath apart and place the herbsin a jar aer a month.
You will need ten to twenty herb bunchesto assemble a 7-inch (17-cm) wreath. I you cannot obtain that many herbs, you can scale down: wreath fames come in a variety o sizes.
An herb wreath is an unusual twist on the traditional holiday wreath and a welcome addition to anycook’s kitchen. Not only is it pretty, it’s fun to pinch herbs from it for a winter soup. Because notall herbs are in season during the winter months—for example, basil, parsley, and marjoram—planahead and dry your herbs in the autumn. Do not use brittle or over-dried herbs, because they willbreak and will have to be discarded. A dry but flexible herb is the easiest to work with.To dry the herbs, tie them in small bunches and hang them (outside, if weather permits) from aclothesline for two to three days. If you must hang them inside, the kitchen is the best place, because itis usually warm and dry. Store the dried herbs in reused freezer bags or sealed containers in the freezer.