| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Herbs |
1 |
Bag |
INGREDIENTS
| 1 |
sm |
Piece of fabric cut to 12" |
|
|
By 11" |
| 12 |
|
Inch lenght of ribbon |
| 2 |
|
Stems silver king artemisia |
|
|
Trimmed to 4 inches |
| 10 |
sm |
Accent herbs, eg. feverfew |
|
|
Larkspur,peppermint leaves, |
|
|
Globe amaranth or sage leave |
| 1 1/2 |
c |
Potpourri |
INSTRUCTIONS
Make potpourri with a combination of equal amounts of peppermint, spearmint
and tansy.
1. Fold the fabric in half, right side together to form a rectangle 6 x 11
inches. Sew the side seams. Turn right side out, fold the top down 2
inches inside the bag, and press with a hot iron. Fill with potpourri and
tie the bag closed with ribbon. 2. Arrange the two stems of silver king
artemisia to form a crescent shape and hot glue them to the ribbon. ( the
two stems should overlap about 1/2 inch. 3. Hot glue the foliage stems (
sage or peppermint) into the silver king artemisia. 4. Create a small
cluster of accent blooms (globe amaranth or feverfew and larkspur) in the
centre of the arrangement and hot glue in place.
from the book of country herbal crafts by Dawn Cusick.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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