How to make dried herbs with flowers for your kitchen – Wired PR Lifestyle Story
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Even if you don’t live there country, you can bring a little energy from the old world to yourself kitchen hanging strings of garlic, onion or herbs. In my local market I am often encouraged to take an onion to bring to my lively kitchen and abundance, not to mention the practicality of having seasonings and supplies available on a weekly basis. If you buy herbs at a green market or grocery store, or whether you grow them in the garden, you can pick them up and hang them in the kitchen to make a dry herb for drying, and you don’t have to wait before cutting them. to add a little sage from a stalk to a chicken or a few thyme flowers to a salad.
In fact, having the ingredients in the right place can inspire you as you prepare your evening meals. In addition to the comfort and waste-free approach, the swag gives warmth, color and smell to the kitchen in just a few minutes, and is a practical little project for anyone trying to anticipate a busy week!
You will need:
- 6 combinations of fresh herbs and edible flowers in any combination
- The swag shown in the picture has sage, thyme, lemon balm and basil and stems of lavender and geranium scent.
- Tie a flower thread, or any decorative fiber
How to make dried herbs:
- Collect 6 bouquets of herbs, including those with flowers, from a garden, market or supermarket. Wash and allow to dry completely (wet grass is molded).
- Cut the stems and leaves to the desired neatness and length. Then cut a long growth of 6 inches (15 cm) and set aside easily within reach.
- Place the herbs and flowers on a table and wrap them in your hand, placing shorter stems at the top and longer ones at the back. Aim to get a mixture, and bundle the stems together neatly but not too tightly. The arrangement should be about 5 inches (12 cm) in diameter, similar to a handful of dried spaghetti.
- Holding the flower with your non-main hand, tie the bouquet with a rope. Knot the first loop, to keep it in place, then gather the stems upside down as shown. Secure with a small knot and tuck into the tail.
- Hang the swag away from too much heat and sunlight for best results. The herbs should be completely dried in two weeks, but gently crushed or cut to use for tanning in small quantities while the swag is drying.
- When the swag is completely dry, you can leave it hanging or store it in a dried bunch jar, or if you want to separate each jar with several jars. For use in cooking, break or cut a small amount and reinvigorate the vegetable oils by rubbing the dried material between the cones before throwing them into the pot or dish.
Buy Fuss’s new book, Field, Flower, Vase below, how to make the most beautiful and simple flower arrangements:
Photo copyright © 2021 Chelsea Fuss. Cover © 2021 Abrams.
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