The Perennial Post

Wreath making class

by Sue Grieff

In August, I almost didn’t attend the Fragrant Mediterranean wreath class taught by Judy Zugish of Bouquet Banque Nursery. At the last minute, the class was moved from near my Bellevue home to Marysville because of a schedule conflict. I was very concerned about the long freeway drive, but I decided to go because it was a lovely Sunday morning. The drive to Judy’s nursery in Marysville was not a problem.

Outside in the shade at long tables, we listened to Judy explain that we all have plants that are supple enough for making wreaths, such as kiwi, honeysuckle, blackberry, hydrangea, bay and laurel. A highlight was the walk though her garden! Seeing plants that she used for wreaths was as interesting as learning how to make our own.

For our own wreaths, we chose from freshly cut branches and then stripped off the leaves. We bent our branches back and forth slowly, working them gingerly to form a round shape. This critical stage cannot be rushed. About six branches made a sort of round wreath, with open places here and there. After carefully poking Mediterranean bay sprigs (leaves on), into tight crevices, we each had a fine scented wreath. The bay leaves can be pulled off later for cooking.

When we thought we were through, Judy surprised us by laying out freshly cut flowers from her garden, like hydrangea and smoke tree flowers, to add as a decorative accent. Some of us used kiwi fruit and mossy twigs, which looked nice but probably won’t last as long. We were instructed to hang our wreaths in a cool dark place for two weeks. Then we could give them as gifts or hang them inside or out. I love my wreaths! I’m glad I made the effort to get to this special class!