*  Exported from  MasterCook  *
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stiff chive flower stalks
                         -(regular or garlic chives)
                         Long sprigs of thyme
                         Long sprigs of parsley
                         Long sprigs of oregano
                         Long sprigs of marjoram
                         Long seed heads of basil
                         Short sprigs of sage
                         Short sprigs of rosemary
                         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-inch 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 three or four dried chilis on
   sewing thread and tie around top of wreath. Cover
   thread with a tie of kitchen twine or a narrow ribbon.
   * Developed by Jim Long of Long Creek Herb Farm, Oak
   Grove, Arkansas * Published in: The Herb Companion -
   October/November 1993 * Typed for you by Karen Mintzias
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