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The right way to Make a Dried Herb Swag With Flowers for Your Kitchen

Even should you don’t stay within the countryside, you’ll be able to carry a little bit of an old-world, rustic power to your kitchen by hanging up strands of garlic, onions, or herbs. At my native market, I’m typically impressed to choose up a strand of onions to carry life and abundance to my kitchen, by no means thoughts the practicality of getting seasonings and provides proper at hand for the week. Whether or not you purchase herbs from a inexperienced market or grocery retailer, or develop them in your backyard, you’ll be able to bundle them and dangle them in your kitchen to dry to make a dried herb swag—and also you don’t even want to attend earlier than you clip from the stems so as to add a wanted little bit of sage to a hen or some thyme blossoms to a salad.

The truth is, having the substances simply the place they’re wanted may spark inspiration as you put together your night meals. Apart from the comfort and no-waste strategy, swags add heat, coloration, and perfume to a kitchen in just some minutes, making this a sensible little challenge for anybody who’s simply making an attempt to remain forward of a busy week!

You will need:

  • 6 bunches of fresh herbs and edible flowers in any combination
  • The swag pictured includes sage, thyme, lemon balm, and basil, and stems of lavender and scented geranium.
  • Florist’s twine, or any decorative fiber, for binding

How-to make a dried herb swag:

  1. Collect 6 bunches of herbs, including some with flowers, from a garden, market, or supermarket. Rinse and let dry completely (damp herbs will mold in the swag).
  2.  Trim the stems and leaves to your desired amount of tidiness and length. Next, cut a 6-inch (15-cm) length of twine and set aside in easy reach.
  3. Lay the herbs and flowers on a table and gather them in your hand, placing shorter stems at the top and up front, longer ones in the back. Aim for a mix, and bunch stems together neatly but not to too tightly. The arrangement should be about 5 inches (12 cm) in diameter, similar in size to a handful of dried spaghetti.
  4. Holding the flowers in your nondominant hand, bind the bunch with the twine. Knot the first loop of twine, to keep it in place, then wrap the stems from top to bottom as shown. Secure with a small knot and tuck in the tail.
  5. Hang the swag away from too much heat and sunlight for best results. The herbs should become totally dry in about two weeks, but feel free to pinch or trim off small amounts to use for seasoning while the swag is drying.
  6. Once the swag is completely dry, you can leave it hanging up or store the dried bundle in a jar—or several jars if you want to separate each herb. To use in cooking, pinch or cut off a small amount and reinvigorate the plant oils by rubbing the dried material between your palms before tossing them into the pot or dish.

Shop Fuss’ new book, Field, Flower, Vase below to discover how to make more beautiful, simple floral arrangements like this:

All photographs copyright © 2021 Chelsea Fuss. Cover © 2021 Abrams.

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