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Herb Centerpiece

Martha Stewart Living, September 1996

When herb gardens overflow with more than is needed in any kitchen, why not use the extra yield in a fragrant centerpiece? Mix shapes and textures, and add color with edible flowers and herb blossoms. This arrangement, which includes dill, rosemary, mint, basil, thyme, lavender, nasturtiums, and flowering herbs, sits in a high-sided bowl; a smaller bowl within keeps the stems in place. But a vase, pitcher, or jar would work just as well.

 

Comments (4)

  • Sandpiper 11 Jul, 2008

    I had the florist add herbs to my daughter in law's wedding bouquet (in the New England fall) and it was not only slightly fragrant but added something unusual and interesting to the flowers.

  • mrspsp 10 Jul, 2008

    I remarried and moved to the desert. I miss the smell of the green fields. Mom gardened and every day she'd grab a bunch of this and that as she worked around the yard. She'd plunk them in a jar of water on the counter. The fragrance would waft through the house. In a day or so there would be a fresh bunch to entice our senses. This idea takes me straight back to Mom's house. I can almost smell the fresh herbs and taste the nasturtiums she'd put in the salad. Thanks for my moment of zen.

  • KatieHeitch 10 Jul, 2008

    I used this idea for an informal dinner. The aroma from the centerpiece was wonderful! And it was low so that it would not interfere with conversation. One more bonus...I trimmed my herbs! Thanks!

  • KatieHeitch 10 Jul, 2008

    I used this idea for an informal dinner. The aroma from the centerpiece was wonderful! And it was low so that it would not interfere with conversation. One more bonus...I trimmed my herbs! Thanks!