How to Make an Edible Herb Wreath for Kitchen Decor, Good Smells, or Just Straight up Good Vibes

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A few weeks back while making my first wreath ever via Zoom with Baylor Chapman (author of many plant books, though her most recently published Home Sweet Houseplant: A Room-by-Room Guide to Plant Decor is a beginner’s dream guide) using wild plants, flowers, a small succulent, and tons of eucalyptus, I asked her if she had ever made an edible herb wreath.

I wanted to figure out how to not only bring the peace that comes along with hand-making a wreath and the amazing smell of herbs to my kitchen as decor—but also to be able to utilize the wreath if I were short of a few herbs in any given recipe. Baylor thought it was a fantastic idea but had not actually made one before herself (to both of our surprise). While I had never heard of a wreath made with edible herbs either, I thought it might become a cook’s newest experiment in the kitchen to have fresh herbs turn to dried herbs before their eyes. 

Magdalena O’Neal

In an effort to make this project as home-cook-friendly as possible (meaning it wouldn’t require a trip to the flower market or a specialty store), I took to my local organic grocer—also known as Erewhon for my Los Angeles locals. I rearranged the plastic clamshells of herbs in the produce section (sorry to the staff) in an effort to find the best-looking herbs and bay leaves with the longest stems. I came out with eight clamshells: two of sage, one of bay leaves, lavender, edible flowers, rosemary, oregano, and tarragon. A trip to the craft store left me with an eight-inch wreath form, twine, wire, and some sticks—my herb project was a go. Follow along below for a step-by-step walkthrough of how to make your own edible herb wreath at home, and be sure to tag us in your wreaths on Instagram @SunsetMag.

Tools

• Wreath form
• Twine
• Wire
• Picks
• Plant tape

How To

• Lay herbs on a plate or board so you can see and grab them all easily.
• Wrap wreath form with twine to cover the metal frame, secure with a knot at the end, and tuck the remaining string.

Magdalena O’Neal

• Form small bundles with the herbs and place them at an angle with the stem side facing the center of your wreath; wrap it in place with wire by looping it around the center a few times until tight. Do not cut your wire, you will want to keep it in one piece around the whole wreath. 
• Repeat the last step and continue creating small bundles of herbs and placing them stem center on the mold slightly overlapping with one another so that the wire from the previous bundle is hidden by the newest bundle. 

Magdalena O’Neal

• Do this until you run out of herbs or finish your mold. If you run out, tuck bay leaves and edible flowers into the exposed twine by taping them to toothpicks and gently tucking them into place. 
• When your wreath is done, leave it on a plate to dry for a couple of days or hang it up in the kitchen for good smells and vibes.