Create a Wreath from Fresh-cut Rosemary
Image by Everyday Eden
Rosemary can be used as both a decoration and an herb
Hung as a wreath in the kitchen, rosemary stems can be snipped all winter long
Rosemary is traditionally used over the holidays to flavour meat and potatoes, stuffing and stews. We crafted this lush herbal wreath from bunches of fresh-cut rosemary. Make it for the holidays, or for a special everyday occasion.
Hung in the kitchen, rosemary stems can be snipped by cooks as they need them, or allow the wreath to dry, which will naturally preserve it. You may have enough rosemary in your herb bed to create the wreath, or you can purchase fresh-cut stems from the grocer’s in bulk.
- One 15-cm (6-in.) wreath form
- (Note: a new 15-cm/6-in. oven trim ring was perfect for our kitchen wreath form.)
- Sixty 15-cm (6-in.) lengths of rosemary stems (Note: you may be able to cut
- multiple lengths from a single stem.)
- Green florist’s wire
- Garden secateurs or hand trimmers
- Collect or purchase rosemary cuttings and trim neatly to 15-cm (6-in.) lengths.
- Create nine equal bundles of rosemary, consisting of five to six stems each. Wrap the ends of each bunch tightly, using florist’s wire. Leave an extra 15-cm (6-in.) of loose wire at the end for affixing your bundle to the wreath form.
- Starting at the top of your wreath form, lay down a bundle of rosemary and bind it to the form with the wire. Repeat, moving around the form until you have used up all nine bunches. Decorate your wreath with ribbon if desired.