At a bridesmaid luncheon or rehearsal dinner, set one of these bundled herb place cards on each plate. Gather handfuls of herbs such as lavender, rosemary, thyme, and chives into small bouquets, and tie them together with twine. The place cards are made from card stock folded in half; punch a hole in each card, and attach to a bouquet with twine. Inside the card, provide a recipe that includes the herbs.
Martha Stewart Weddings, Winter 2000