It was a gorgeous day Friday. . .Cool and Sunny. . .Much better weather than the day before when we had initially set as the day to make wreaths. . .Thursday it was threatening rain. . .and hot. . .very hot for this time of year. . .
John and I dressed in 18th century clothing. . .grabbed the vintage baskets. . .and headed just two and a half blocks away. . .to begin making herbal culinary wreaths. . .One to leave at the Felix Vallee. . .One for ourselves. . .(of course). . .
It took a little longer for the first one. . .Deciding which herbs we wanted to use was difficult. . .They were all amazing and fragrant. . .and John was playing photographer for Country Rustic magazine. . .I had to stop my busy hands and 'pose' a few times. . .
For the first wreath, we chose rosemary, sage, oregano, tarragon, and lemon balm, filling in spaces with yarrow. . .
By noon, we were starved. . .It smelled like Thanksgiving dinner all morning long in the wash house and made us hungry. . .So we decided to have some lunch and return later. . .
Back at work, John beat me to the second one. . .so I turned the tables on him and became the photographer. . .It was his first wreath. . .and turned out great. . .He chose rosemary, tarragon, sage, lemon verbena and yarrow. . .
Did the colonial French make culinary wreaths? . .I haven't found documentation. . .but they did dry herbs and used them in their cooking. . .Thanks to Donna's knowledge of the herbs she planted, we felt very confident that we chose those which were authentic to time. . .
The wreaths will be kept out of the light and on a flat surface until dry. . .Then they will be ready for our open hearth and fire cooking this Fall and Winter with recipes from the past. . .Rosemary chicken, gumbos, soups and stews. . .
Oh My. . .I'm hungry again!!!
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