Bambeco Herb Wreaths

Seasonal & New

Bambeco Herb Wreaths

Perfect for the eco-cook! The Bay Leaf with Chili Peppers Wreath is a hand-crafted culinary masterpiece. Made to order from California-grown herbs; certified organic bay leaves are hand woven into an aromatic and eye-please, edible wreath accented with three sets of bright red chili peppers for a festive, holiday touch. This beautiful wreath with fill your home with wonderful aromas and provide handy spices to make mouth-watering dishes for months to come.

care instructions

All Wreaths are in the process of drying when shipped. For this reason, please follow these instructions to insure proper curing:

  1. Upon receipt, immediately remove the wreath from the shipping box.
    Proper air circulation is necessary to aid the slow drying process.
  2. When you receive the wreath, simply shake to fluff up. This will help the wreath to perk up quicker. A light mist of water can be applied to the bay leaves to enhance freshness and slow drying. Do not mist garlic bulbs or three-herb wreaths.
  3. To use for cooking, pull fresh bay leaves from the back of the wreath and wash before using in food.
  4. Hang as décor indoors; temperatures below freezing will damage the leaves. If you are storing the wreaths, store away from direct sunlight, heat sources and moisture.

The bay leaves stay bright green throughout the drying process, for 10-14 days. They will then turn a paler green and become more brittle, and will stay this way for 9 months. The leaves will then become light green and continue serve as wonderful deécor for the remainder of the year.

Please call if you have any questions. Bambeco Customer Service 866-535-4144

recipes

Our holiday-inspired, all-natural wreaths taste as good as they look! Try these farm-fresh recipes with organic herbs and chili peppers from our Bay Leaf with Chili Peppers Wreath, Organic Bay Leaf Swag with Chilies, Organic Three Herb Wreath, Rosemary Wreath, and Organic Culinary Garlic and Herb Wreath —direct from the farmers who grew them!

Rosemary Garlic Chicken

  • Olive oil
  • 3 tablespoons finely chopped rosemary, plus sprigs for garnish
  • 8 cloves garlic, finely chopped
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
  • 1 roasting chicken (6-7 pounds)
  • 2 lemons, sliced

Heat oven to 400-degrees F. Lightly coat a roasting pan and rack with oil. Combine rosemary, garlic and 1 teaspoon of salt in a bowl. Starting at the neck cavity, gently loosen skin from breasts and drumsticks and spread rosemary mixture evenly under skin. Place slices from one lemon in cavity, then tuck wing tips under the back of chicken and tie ends of drumsticks together with twine. Season with remaining salt and black pepper and place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh reads 165-degrees F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices and serve.

Linguine with Thymed Mushrooms

  • 1 cup thinly sliced crimini mushrooms
  • 1/3 cup olive oil
  • 1 tablespoon kosher salt
  • 1 clove garlic, crushed
  • 1 lemon – zest and juice
  • 1 tablespoon finely chopped thyme leaves
  • 1 pound linguine
  • 1 bunch flat-leaf parsley, chopped
  • 3 tablespoons freshly grated parmesan cheese
  • Freshly ground black pepper to taste

Mix oil, salt, garlic, lemon juice and zest and thyme leaves in a large bowl. Add mushrooms and toss to combine, ensuring mushrooms are completely coated, set aside. Cook pasta according to package instructions and drain lightly (retaining some liquid is OK). Quickly add pasta to the bowl with the mushroom mixture and toss well. Garnish with chopped parsley, grated cheese and pepper to taste.

Roasted Herbed Potatoes

  • 8 medium-size red-skinned potatoes
  • 1/2 cup olive oil
  • 20 bay leaves, crushed fine
  • 1 tablespoon coarse sea salt
  • 2 teaspoons finely chopped rosemary
  • 2 teaspoons finely chopped thyme
  • 1 1/2 teaspoons coarsely ground black pepper

Preheat oven to 350-degrees F. Make five evenly spaced cuts in each potato (do not cut through all the way through bottom skin). Place potatoes in 13x9x2-inch broiler-proof baking dish and brush each potato generously with olive oil, making sure to get in each slice. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes, making sure to get in between slices. Roast until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.