Herb Wreath

When September comes around the herbs plants are at their fullest. I like to bring a selection into the kitchen as a useful decoration. The herbs and the chillies will dry on the wreath and can be used in cooking, although I will probably keep mine intact.

I start by collecting a selection of herbs of different colours and textures, bunching them together and securing with elastic bands. I am also used three different coloured chillies and some old garlic that was purchased in France last year. The plat from the garlic is formed the base for the wreath.

I removed some of the garlic from the plat, leaving a few to be incorporated in the wreath. I start by attaching the longest herbs at the bottom of the plat and work upwards.

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Next add the bushier bundles, putting contrasting colours and textures next to each other. I used the elastic bands to attach them so don’t wind them too tightly initially.

The bay leaves were pushed down from the top, giving balance and contrast.

Finally I used a needle and thread to bunch the chillies in colour groups and attach to the centre of the wreath. As a finishing touch I tied some raffia in a bow to hide any gaps.

The wreath smells amazing, looks beautiful, and can be used in cooking if you wish.