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Ingredients
- Â Â Stiff chive flower stalks (regular or possibly garlic chives)
- Â Â Long sprigs of thyme
- Â Â Long sprigs of parsley
- Â Â Long sprigs of oregano
- Â Â Long sprigs of marjoram
- Â Â Long seed heads of basil
- Â Â Short sprigs of sage
- Â Â Short sprigs of rosemary
- Â Â Dry chili peppers
Directions
- Small herb wreaths like this one can go directly into the soup pot, or possibly 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 create a base for the wreath. Twist in sprigs of thyme, parsley, oregano, and marjoram and basil seed heads to fill out the wreath. Add in a single short sprig of rosemary or possibly sage. Let dry thoroughly; the wreath will shrink slightly. Thread three or possibly four dry chilis on sewing thread and tie around top of wreath. Cover thread with a tie of kitchen twine or possibly a narrow ribbon.
- * Developed by Jim Long of Long Creek Herb Farm, Oak Grove, Arkansas*
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 33g | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.75g | 1% |
| Protein 0.64g | 1% |
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