Looking for an eco-friendly wedding giveaway that will get your guests talking? Our new Vintage Garden Herb Confetti Favor is the perfect plantable choice!
The design is a fantastic complement to any vintage theme, and the fun continues long after your wedding day - guests can plant the heart confetti to grow a savory blend of basil, parsley and oregano. Whether they’re perfecting their favorite pasta dish or whipping up a delicious pesto, this one's a keeper!
Each Vintage Garden Herb Confetti Favor includes 20 pieces of white heart-shaped confetti and a customizable insert that comes in three color options: Chalkboard, Green and Latte. These unique keepsakes are personalized with your names and event date and are sure to be a huge hit!
Looking for a creative side dish that utilizes our herb blend? Try the following recipe from Big Girls Small Kitchen:
Kale and Rice Salad
1 cup long-grain white rice
1 teaspoon salt
2 cups kale, about 1/2 bunch, trimmed of middle stalk and cut into bite-sized ribbons
2 tablespoons olive oil
juice of 1 lemon
1 clove garlic, minced with 1/4 teaspoon salt
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh oregano
1 tablespoons chopped fresh parsley
3 tablespoons golden raisins
Fill a large lidded pot with water and bring to a boil. Add the teaspoon of salt, then add the rice. Let the rice boil for 15 minutes, until it’s tender. Strain in a fine metal sieve to get off most of the water. Then spread the drained rice on a baking sheet to cool to room temperature and dry out a bit.
At least 30 minutes before serving, combine the kale with the olive oil. Add the garlic, lemon juice, herbs, and raisins, and toss to combine. Let the kale sit with the dressing while you finish up the chicken and let the rice cool. The kale will wilt and get a little more tender as it sits.
A few minutes before you’re ready to eat, toss the rice with the kale mixture. Taste for salt.