An easy centerpiece to whip up for your Thanksgiving table using a leftover pumpkin from Halloween can be done in half an hour. Drying flowers all summer long from my garden gave me ample stock to pick from and I had a bumper crop of dried sunflowers to use. The sliced dried oranges were dried in my dehydrator and left over from last year. As to succulents, I have a greenhouse full!
The green Jarradale pumpkin was my leftover from Halloween and I hot-glued some green moss on top to start. Continue to glue the largest items on the top around the stem. Here I used mini white pumpkins and dried sunflowers.
Next, hot glue the dried flowers. Using the burgundy cockscomb created a nice contrast with the light colored pumpkins.
Continue adding dried flowers to cover the top and sides of the pumpkin. One of my favorite foliage drieds is Dusty Miller (Senecio cineraria). Drying beautifully, it looks almost as good as fresh.
Adding dried blue hydrangea and some flexible metal fern fronds adds to the richness of the design. Be sure to go down the sides of the pumpkin to create a lush look. It is almost finished!
Dried blue salvia and succulents were added at the end and the last finishing touch was a piece of kiwi vine. Don’t hot glue your succulents! They will melt with the high heat. Use a quick drying glue. I use E6000 available at any craft store. Air plants are a great addition also but be sure not to hot glue these either. Fresh plant material doesn’t work well with hot glue.
This creation will last for weeks, even until Christmas. To make it last longer, don’t sit the pumpkin in the sun and the cooler the better for temperature.
Summer is winding down, the nights are getting cooler, and I looked at my overflowing herb plants for inspiration. Preserving some of the garden bounty for the fall and winter is easy with culinary and ornamental herbs. A quick project using fresh herbs that are pliable and fragrant, you can whip up a simple wreath that will dry in a week or two. Hanging conveniently in the kitchen, it is easy to break off a sprig to add zest to your cooking.
Basket and clippers in hand, I browsed through my gardens snipping off herbs that I often use in cooking, adding some globe amaranth Pink Zazzle, and Cockscomb to add a zing of color. Pink Zazzle Gomphrena has a straw like texture, so is easy to work into the wreath. African Blue Basil is another stellar herb for arranging and drying.
Using a performed wire wreath base to start ( I used a 14″ one), cut your herbs into short 6 inch lengths and lay the pieces into the base. I had lots of rosemary and lavender so used these as a fragrant base. Wind a continuous strand of florist wire around the base, keeping the short pieces firmly attached to the base. Use plenty of material as the herbs will shrink as they dry, leaving empty spaces.
Start bundling your herbs together using green florist pipe cleaners so you can easily attach them to the base.
Start attaching the bundles one at a time, moving around the wreath, overlapping one on top of another, hiding the pipe cleaner.
When you have covered the base thoroughly with herb bundles, I like to add some color. Here I used pink cockscomb and globe amaranth which dries nicely.
Letting the wreath dry flat ensures that the herbs won’t sag or droop down as it dries. This takes about 2-3 weeks and you are ready to hang. After about a week, the herbs were shrinking so much, that I decided to add bunches of fresh thyme to fill the gaps. So, don’t hesitate to use loads of herbs to thoroughly cover the wreath base when you first make it.