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CATEGORY CUISINE TAG YIELD
Grains Seasonings 1 Wreath

INGREDIENTS

Stiff chive flower stalks
regular or garlic
chives
Long sprigs of thyme
Long sprigs of parsley
Long sprigs of oregano
Long sprigs of marjoram
Long seed heads of basil
Short sprigs of sage
Short sprigs of rosemary
Dried chili peppers

INSTRUCTIONS

Small herb wreaths like this one can go directly into the soup pot,  or
you can hang one in the kitchen to be plucked from as needed.  Present
them in plastic bags to hold their flavors and minimize their
shattering.  Twist chive stalks into a 4- to 5-inch circle to form a
base for the  wreath.  Twist in sprigs of thyme, parsley, oregano, and
marjoram and  basil seed heads to fill out the wreath. Add a single
short sprig of  rosemary or sage.  Let dry thoroughly; the wreath will
shrink  slightly. Thread three or four dried chilis on sewing thread
and tie  around top of wreath. Cover thread with a tie of kitchen twine
or a  narrow ribbon.  Developed by Jim Long of Long Creek Herb Farm,
Oak Grove, Arkansas *  Published in: The Herb Companion -
October/November 1993 * Typed for  you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God makes it, we mess it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 452.8mg
Potassium: 200.4mg
Carbohydrates: 8.8g
Fiber: 3.5g
Sugar: <1g
Protein: 1.5g


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