| 1 | 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. |
| 2 | Present them in plastic bags to hold their flavors and minimize their shattering. |
| 3 | Twist chive stalks into a 4- to 5-inch circle to form a base for the wreath. |
| 4 | Twist in sprigs of thyme, parsley, oregano, and marjoram and basil seed heads to fill out the wreath. |
| 5 | Add a single short sprig of rosemary or sage. |
| 6 | Let dry thoroughly; the wreath will shrink slightly. |
| 7 | Thread three or four dried chilis on sewing thread and tie around top of wreath. |
| 8 | Cover thread with a tie of kitchen twine or a narrow ribbon. |
| 9 | * developed by jim long of long creek herb farm, oak grove, arkansas * published in: the herb companion - october/november 1993 * |
