Edible Herb Weaving: Save Summer's Herbs for Winter's Soups, Stews

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(photo source Windy Meadow Farm) Updated 1/2020

In the fall, it’s the perfect time to do a little herb weaving using sage, sedum and other herbs on hand!

I love the rich herby fragrance of sage (salvia officinalis) when it’s freshly cut and the color of the leaves when it’s dried and hanging in my kitchen.

Late summer and early autumn is a perfect time to gather from the aromatic herbs growing in your herb garden or look for bunches of it at a farmer’s market.

Oh, the joys of fall and the cooler days!

According to advice in Practical Herbalism, “Sage is an excellent digestive herb when used for seasoning on meals of rich meats and fowl which can be hard on the digestive system. The colonists also considered sage a valuable remedy for colds and fevers in the harsh New England winters.”

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Edible Herb Weaving

A lovely way to use the gorgeous sage leaves and other herbs such as fragrant rosemary, yarrow, dill, and thyme is to make an edible herb weaving. It’s a simple way to save summer’s fragrant herbs and keep it near your kitchen for winter’s stews, soups, and roasts.

When hung from a handy spot in your kitchen, these dried herbs are right there for the snipping.

What You will need:

Directions are courtesy of the beautiful Windy Meadow Farm.

She writes: “If you’d like to make one, I’m guessing you already have all that you need…

herbs
empty picture frame
scissors
twine
ruler
2 sticks the width of your frame

Directions:

1. To begin your herb weaving, knot the end of a length of twine on a corner of the frame, then begin wrapping the twine around the front and back of the frame. You’ll need at least 6 lengths on both sides…you can always add more, but the number will need to be even. Knot the end at the frame’s corner and cut the twine.

2. Weave the ruler over & under the twine and turn it on its side. This will create an opening and will be your guide for weaving. Slip one stick through the opening, push it up against the frame.

Edible Herb Weaving: Save Summer's Herbs for Winter's Soups, Stews. An herb weaving for drying

3. Remove the ruler and weave it again, but this time in an opposite way. For example if you began with an over/under pattern to add the stick, this time you’ll begin with an under/over pattern…you’ll keep this going back & forth throughout the weaving.

4. Now weave in the herbs…gently, but securely, push them up so they’re snug against the row above.

5. As herbs dry, they shrink…weaving them tightly will help keep them in place.

6. You can also weave in flowers that dry well.. globe amaranth and sedum are very pretty and add a pop of color.

7. When you’re weaving is complete, turn the frame over. Cut through the center of the loose lengths of twine on the back and gently remove the frame. You’ll have at least 6 pairs of twine…one on each side of the stick. Pair one up from the front and back and knot securely. Continue with the remaining pairs along the bottom; repeat with the top pairs.

Yay, you’re done! And don’t let the lengthy instructions scare you off… herb weaving is really easy and you’ll be done in no time at all!

Enjoy snipping off the dried herbs for the coming holiday meals or use as a centerpiece on the table or sideboard.

Use sage sparingly as its flavor intensifies as it dries. Flavor will keep 3-4 months.

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“Sage is singular good for the head and brain; it quickeneth the senses and memory; strengtheneth the sinews; restoreth health to those that hath the palsy; and takes away shaky trembling of the members.” ~ Gerard

“I grow my own vegetables and herbs. I like being able to tell people that the lunch I’m serving started out as a seed in my yard.” ~Curtis Stone