You can use almost any herbs you’d like, but hardy herbs that hold their shape when they dry out, such as rosemary, sage, thyme, and bay leaf, work best.
What You Need
• 24-gauge floral wire
• Double rail wreath frame (we used these from Maine Wreath Co. in 8 and 10 inches)
• Fresh herbs (we used rosemary, thyme, and sage)
• Ribbon
Follow These Steps
• Wrap the wire around the two rails of the wreath frame, spacing the wire at about 1-inch intervals.
• Wash the herbs and dry them thoroughly. Note: Any moisture left on the leaves can cause them to mold quickly.
• Gather the herbs into small bundles, cut to approximately the same length. We created bundles that were about 3 to 4 inches long and wide enough to hide the wreath frame underneath. Wrap the end of each bundle with floral wire, leave a 5- to 6-inch wire tail, then snip off the excess.
• To attach each bundle to the wreath frame, tightly wrap the wire tail around the frame. Cover over the end of each bundle when you add the next one, so that each bundle overlaps by about 1 inch. Continue adding herbs until the wreath is full. Hang using a pretty ribbon.
• If you’re planning to cook with the herbs on the wreath, be sure to wash them before adding to your dish. The herbs will stay fresh for a few days, and then will start to dry out. With proper care, the dried herbs can also be used in cooking for a couple weeks, but may have a slightly stronger taste. To keep your wreath fresh, store it in a cool, dry spot.
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