*  Exported from  MasterCook  *

                        A Little Cooking Wreath

Recipe By     : Jim Long of Long Creek Herb Farm, Oak Grove, AR
Serving Size  : 1    Preparation Time :0:00
Categories    : Gifts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stiff chive flower stalks --
                        - regular or garlic chives
                        Thyme -- long sprigs
                        Parsley -- long sprigs
                        Oregano -- long sprigs
                        Marjoram -- long sprigs
                        Basil -- long seed heads
                        Sage -- short sprigs
                        Rosemary -- short sprigs
                        Dried chili peppers

  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" 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 3 or 4 dried chilis on sewing thread and
  tie around top of wreath. Cover thread with a tie of kitchen twine
  or a narrow ribbon.
  
  Recipe FROM: The Herb Companion, Oct/Nov 1993

  Typed by: Karen Mintzias


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