Wreath-Making 101

     The art of making wreaths is an ancient tradition. In the first century and long before that, wreaths were sold in the market in Athens, Pompeii and other cities, often outside the baths where the society of the city gathered. Girls came in from the farms with their collection of garlands, wreaths and chaplets for all occasions. They used different plants for their specific meanings. Bay leaf was used for scholars. A wreath of myrtle or parsley was used to dispel the effects of wine.

     Now is the time to harvest herbs and flowers from your garden in anticipation of making wreaths when the weather gets unpleasant.

      Silver King Artemesia is a great herb to dry and use as a base. Various thymes also can be cut and dried for wreaths. If you cut them four or five inches long and lay them in a cardboard box and put them in an airy warm area, they will dry nicely.

     Common sage can be cut and hung in small bunches to dry. Mint can be cut and tied into bunches. Spearmint, peppermint, apple mint, orange mint and mountain mint all make aromatic additions to a wreath. Fennel seed heads are also great additions.

     Flowers such as cockscombs, globe amaranth, feverfew, tansy, lavender (flowers and foliage), yarrow, statice and acroclinium are all good additions. Lamb’s ears, pearly everlastings, sweet marjoram, rosebuds and rosehips add fragrance, texture and color.

     To make a wreath, begin with some sort of ring backing. You can use wire, straw or vines fashioned into circles. With wire, affix your herbs and flowers. Start with something substantial like Silver King, cut into three- to five-inch lengths depending on the size of the backing. Make small clusters of cut pieces. Add mint, sage and leaves of lamb’s ear to these clusters. Wire them onto your backing while slightly overlapping each cluster until you go all the way around the backing. Dried flowers can be glued on top in various patterns.

     Add a hanging wire on the back and enjoy your fragrant wreath.