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Herbal Bouquets

Jul 12, 2012
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It's the perfect time to make a lovely herbal bouquet.  Herbs are continually pinched back as we use them, but midsummer is a great time to prune them considerably.  In doing so, they will continue to flourish throughout the season.


Cut them back half way and this will spur new growth, which keeps them bushy and productive.  If you didn't pinch the flowers while they were in bloom, then cut them back by one third.  It's best not to prune them late in the season.


Take the cuttings and pair them with flowers for a fragrant bouquet for the kitchen.  Herbal bouquets are not only fragrant and  beautiful, but convenient.  You will have fresh herbs right at your fingertips for preparing meals and to use as lovely garnishes.


They hold up very well in a vase.  For best results, strip the leaves that will fall below the water line and don't wash the herbs until you are ready to use them. 


My bouquet contains rosemary, pineapple sage, ciliantro, chocolate mint, sweet, purple, and variegated basil, chive blooms, and hibiscus.

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