Course natural sea salt, whirled in the food processor with chopped garlic, fresh sage and rosemary from the garden. Spread out to dry for two days stirring occasionally. Store in clean glass jars.
Sunday, November 16, 2014
Saturday, November 1, 2014
First, I bent a wire coat hanger (which happened to be white) and bunched up branches of Sweet Annie that I bought at Rhinebeck. I wrapped as I went with green, light gauge wire, bending down branches and cutting off stray bare pieces. Then I pulled bunches of flowerettes from my Lime Light hydrangeas and wire them in small bouquets around the herb wreath with the same wire in one continuous strand. If you plan to make a hydrangea wreath, wait until around the end of October when the flowers have changed color - before they dry out completely. There are some brownish petals but most are still full of water - where the "hydra"angea gets it's name. My wreath is drying in my unheated garage where it's hanging out of direct light. I plan to give it a good spray with some extra hold hairspray before I bring it in to hang in my craft room. The Sweet Annie will scent my craft room deliciously!