The September/October issue of our sister publication Celebrate offers a bounty of inspiration for creative ways with branches, greenery, and blooms. Here renowned florists Alethea Harampolis and Jill Rizzo, of Studio Choo, share instructions for making the Persimmon Wreath from their latest volume, The Wreath Recipe Book. This asymmetrical design is simple and natural but showcases the vibrant colors of fall.
Ingredients
3 fruit-filled persimmon branches
5 stems of dried hydrangea
4 stems of orchids
7 stems of ornamental grass
Materials
Honeysuckle wreath frame
Medium-gauge wire
Instructions:
- Start with the honeysuckle wreath frame.
- Use medium-gauge wire to attach the persimmon branches to the bottom left side of the frame.
- Tuck one stem of hydrangea into the frame at the bottom between the persimmons, and tuck in the remaining four stems of hydrangea up along the right side of the frame.
- Tuck in three stems of orchids between the stems of hydrangea on the right side, trimming any stems that extend beyond the frame. Add the last orchid to the bottom center, and finish by tucking in the ornamental grass around the right side of the wreath.
If you fail to find an abundantly filled persimmon branch for this recipe, no worries: wiring the fruit isn’t cheating and it’s just as lovely.
Excerpted from The Wreath Recipe Book by Alethea Harampolis and Jill Rizzo (Artisan Books). Copyright © 2014. Photographs by Paige Green.
