In Victorian times, it was quite common to bundle fresh herbs together into a bouquet. As each herb carried a symbolic meaning -- rosemary for remembrance, bay leaves for victory -- an herb bouquet was recognized as a nonverbal expression of sentiment. Today, an herb wreath serves a more utilitarian purpose as an attractive addition to your kitchen that will keep your cooking herbs within easy reach.
To make the wreath, harvest the herbs, leaving the stems about 3 inches long, and place in water. Use the freshest, healthiest herbs available, and make sure they are physically strong enough to withstand being bound to the wreath; basil, for example, may be too soft. Wash the cuttings, and remove any spent blossoms or withered leaves. Lay out small bundles of the herbs, using three to five stems per bundle. Wrap 24-gauge wire around a 12-inch, double-wire wreath so that the wire forms a suitable base on which to mount the herbs; the wire should crisscross the space between the two circles of the wreath at intervals of about 1/2 inch.
Using the same 24-gauge wire, secure the herbs to the wreath, wrapping the wire around the bottom of the herb stems. Place the next bundle so that it covers the stems of the first, arranging each variety of herb in its own quadrant.