How to Make an Herbal Bouquet
Plus a coastal cooking class & what I've been making lately as a private chef
If you’re like me, you never show up to a party empty-handed. As Ina Garten says “don’t ever bring flowers that aren’t in a vase.” In the spring and summer months, I give hosts bouquets with homegrown herbs and botanicals from my yard or fridge. I love arranging these in repurposed French yogurt or jam jars so they fit safely in my car’s cup holder en route to the party! tldr: scroll down for a quick video tutorial.
Herbal Bouquet “Recipe”
Rosemary
Thyme
Marjoram
Mint
Sage
Radish tops
Beet greens
Fennel stalks with fronds
Oregano
Store bought clamshells of oregano tend to be quite long and perfect for bouquets.
Carrot tops
You can often get these for free at the farmers market if you ask nicely.
Flowers, if you must
I love adding dainty (and edible) blooms like chamomile, lavender, unsprayed roses, bachelor buttons and nasturtiums — which grow like weeds here!
Try playing around with tender herbs like parsley, cilantro, dill and basil.
The Vessel:
Arrange your bouquet in:
Tomato cans, I love the look and taste of this brand
Mustard or chili crisp jars
You’ll also need a sharp pair of kitchen shears or pruning shears for trimming.
How To:
If using a low vessel, your blooms may hang over a bit — that’s ok, and in fact, totally the vibe. I like to start with the longest stems first, trimming the ends and striping off any bottom leaves to avoid murky water. Think WILD, allowing the natural shape of the stem go in the direction it wants. Fill in any gaps with smaller stems. I do recommend changing the water every day, but the bouquet can be kept on the counter for a few days. It feels so luxe to pull a few herbs when you need them, or treat it like a bouquet of flowers for decoration only.
🦞 Seaside Supper Cooking Class 🦞
I’m back at The Civic Kitchen this July for an East Coast-inspired hands-on cooking class in San Francisco! I spent a summer cooking in coastal Maine, and I’m excited to share my best tips for how to make the butteriest lobster rolls, coziest clam chowder and best blueberry cobbler. Plus, you’ll get a knife skills lesson as we break down peak-season produce. Sign up with a friend or make it a date night. Sign up here.
When: Thursday, July 17th from 6pm-10pm
Where: The Civic Kitchen at 2961 Mission Street in San Francisco
What We’re Making:
Allium Dip Snack Board
Herby New England Clam Chowder
Maine-Style Lobster Rolls
Caramelized Corn with Bacon and Thyme
Boston-Style Baked Beans
Summer Chopped Salad with Lemon-Dill Vinaigrette
Berry Cobbler with Vanilla Bean Ice Cream
What (& Where!) I’ve Been Cooking Lately
Private Cheffing: I’ve been leaning into the private chef work these days. I’m taking some time off this summer and fall for travel & family weddings on the East Coast (Update New York! The Berkshires! Montauk!) I cooked dinner parties in Pacifica and Sonoma recently, and I’m in Marin County tomorrow for another party for 20.
Spring crudités boards have been on almost every dinner party menu this season. Paired with a dip, they’re a great way to show off premium produce in a more economical way. Think: shelling peas, fava beans, radishes, snap peas, rainbow carrots & asparagus. Don’t forget the garnishes. I love raisin-y urfa chili, sumac and edible flowers.
Tiny Snack Board: I had a friend over for a Friday evening catch-up sesh, and set out some olives, grilled artichokes & green olive flatbread crackers from Trader Joe’s, along with some yet-to-be-released cheese from a brand I work with (perks of the job!) I used this inexpensive cake stand as an alternative to a board. My friend brought Acme pan d’epi and a new-to-me Irish butter that wasn’t Kerrygold. I broke open my bottle of Woody’s N/A sparkling that I gushed about here:
Breakfast in Bed: This is the ultimate luxury. I don’t care that I have to wash my sheets after staining them with raspberry jam. I feel a longer post coming on this one. In the meantime, this granola recipe is perfect for this weekend, eaten in bed with fresh strawberries and plain Icelandic yogurt sweetened with a drizzle of honey.
Well this is just lovely!!!
This must smell so good in the kitchen!