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Kitchen Garden Wreath Supply List
August 14, 2001, 7:30 p.m., Wing Haven
Patricia Raible, owner of Morning Glory Farms, recommended the following supplies and dried herbs to make a kitchen garden wreath for our August 14th, 2001 program.
Supplies: grape vine wreath of any size, glue gun (if you have one), glue sticks, and floral wire.
Dried Herbs and Flowers: garlic, cayenne red peppers, cinnamon basil, thai basil, straw flowers, bay leaves, artemisias, globe amaranth, cinnamon sticks, German statice, and hydrangeas. Feel free to add to this list.
Tips on Drying Herbs: Gather herbs in mid-morning after the sun has dried off the dew. Late afternoon gathering is not recommended as the day's heat robs the leaves of their essential oil and color. Up to one-third of the plant may be gathered at a time.
To Hang Dry: Secure small bunches of herbs together with a rubber band. Hang herb bunches upside down to dry by fastening the bundle to a clothes drying rack or wire hanger with florist wire or paperclips. Paper bags may be tied over the bundles to protect them from light and dirt. Hang the herbs indoors out of humidity - you might try a closet, basement or well-ventilated attic.
Special Tips for Drying:
Garlic - lay out flat for a few days until it is partially dry before tying into bunches and hanging.
Cayenne Peppers - dry by laying peppers out in a box or use heavy embroidery thread and needle to string up peppers to hang to dry.
Hydrangeas - put them in the trunk of a car and forget about them until they are dry, or put them in a vase with one inch of water and allow the water to dry out.
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