| 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
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