I’ll use rosemary, one of my favorite low-water herbs, tomorrow when cooking our Thanksgiving turkey. I also wanted to incorporate it into our table arrangement. Earlier this month, I pinned some napkin holders made with rosemary sprigs. These were shaped into small circles and tied with floral wire, but I’m baking pies today and working a little bit, and they seemed beyond my skill (or patience) level.
Besides, I wanted to match the easy Thanksgiving centerpiece I made last week using lots of natural items from our yard, and I had pretty French-themed ribbon left over. So I sat down while the pecan pie was baking and made these in just a few minutes using rings we already had on hand, some napkins I bought recently, my leftover centerpiece ribbon and rosemary from our xeric garden.
First, I folded the napkin into a triangle, leaving just enough border on the underside to keep it from overlapping. If you have a large ring and a big table to set, you can fold it up less and make the napkin longer in the ring, adding proportionately longer ribbon and rosemary stalks.
Next, I put the napkin in the ring and then cut my ribbon to a length I liked, angling the cuts.
Finally, I added the rosemary stalks, also cutting them to a length that works, and playing with the “arrangement” a little to keep it from looking like lined-up soldiers. So easy!
I’ll put the fresh, unwashed rosemary in an open plastic bag and store it in a door of my refrigerator to keep it fresh until ready to set the table tomorrow. I guess I should go cut some more for the turkey in case it’s dark when I start cooking. Happy Thanksgiving!