Our Western wreath

Sunset, Dec, 1997 by Ann Bertelsen

WHAT YOU NEED

* 18-inch grapevine wreath base (available at craft stores)

* Twigs (at least 15, each about 8 inches long)

* Evergreen boughs (at least three types), cut into 4- and 6-inch sprigs

* Florist's wire (green)

* Wire cutter

* 12 to 16 cinnamon sticks

* Raffia

* 20 dried red chilies

* 9 to 15 small apples

* Florist's picks (green)

* 15 dried apple slices

* 20 dried orange slices

* Eucalyptus twigs, in 4- to 6-inch lengths

* Fresh nandina and pepper tree berries (or other berries, such as holly)

* 15-inch-long curly willow twigs

Capture the season's abundance with fruits and greens

* Last Christmas, we were captivated by the elegant wreaths designed by Jeff Thibodeaux for the Inn of the Anasazi in Santa Fe. They ranged from simple clusters of chilies to elaborate concoctions of exotic flowers and spiraling curly willows. He inspired us to make our own wreath that incorporates natural, easy-to-find materials and is a snap to make (in less than four hours).

"You don't have to be artistic [to make a wreath]," says Thibodeaux, who has taught classes on the subject. "What makes a wreath special is how you arrange the materials." Aim for a pleasing balance of foliage and fruit (or flowers), Thibodeaux suggests. If you space apples too symmetrically, a wreath will look stilted and formal. Opt for an uneven number of focal points, such as three or five clusters of fruit. Start at the 10 or 11 o'clock position and place large items casually around the circle, so the composition looks pleasantly balanced.

But just as important are the greens, fruits, and herbs you choose; different colors and textures are what give our wreath its richness.

For our wreath, we covered an 18-inch grapevine base with evergreens (Douglas fir, pine, and juniper, plus eucalyptus leaves to add paler shadings of green). Then we added twigs, small green lady apples, cinnamon sticks, red chilies, green (unripe) nandina berries and red pepper tree berries, and dried orange and apple slices, but you can use whatever seasonal foliage or fruits you like. Replace fresh ingredients (like apples) as needed.

DIRECTIONS

Assemble your wreath

Add twigs to the vine wreath base (a)

Space them evenly around the wreath's perimeter and set them at a slight angle (not straight out like the spokes of a wheel). Push them firmly between the vines.

Make a garland of greens (b)

1. Separate the evergreen sprigs into piles by type.

2. Make a bundle containing one sprig of each type of evergreen, with the lightest-colored greens on top. Secure the ends with a short piece of florist's wire. Repeat the process until you have enough evergreen bunches to encircle the wreath, allowing for the bundles to overlap. (You should have about seven bunches.)

3. Cut a 6-foot-long piece of florist's wire and lay it straight on a flat surface.

4. Set a bunch of greens about 3 inches from one end of the 6-foot wire, with stems crossing the wire. Loop the long end of the wire several times around the stems to secure them.

5. Place a second bunch of evergreens about 4 inches from the first one, with its stems across the long wire. Wrap the long end of the wire several times around the stems. Repeat the process until the evergreen bunches are at 4-inch intervals all along the wire. When finished, you should have a 3 1/2- to 4-foot-long garland.

Attach the garland to the wreath base (c)

1. Place the garland on top of the grapevine base, bending it to fit the wreath's curves as you go.

2. Tie both ends of the garland to the vine base with florist's wire, concealing the wire beneath the overlapping greenery.

3. Tie the rest of the garland to the vine base, using a piece of florist's wire every 3 inches or so. Twist the wire at the back of the vine base, then snip off the ends.

Add a few finishing touches

* Bundle three or four cinnamon sticks together and tie tightly with raffia; snip off raffia ends. If the tie seems loose on the bundle, insert another stick through the middle. Turn the bundle face down, slip a 12-inch piece of wire around the raffia, and twist it firmly. Make two more bunches of cinnamon sticks. Tie the bundles to the wreath (d) at the 2, 5, and 10 o'clock positions. Snip off wire ends.

* Add the chilies (e). Wrap a piece of wire around the stem of each chili (you can attach them to the wreath singly, or in groups of two or three) and tie the chilies to the wreath.

* Add whole apples. Push a florist's pick into an apple near the stem at a slight angle (f), working it through the apple so only the wire ties show at the top. Gather three wired apples together; twist the wire ties together. Tie the apples to the wreath. Repeat with other apple bunches.

* Attach dried apple and orange slices to the greenery with wire.

* Poke 6-inch eucalyptus twigs in around the wreath's outside perimeter (using florist's picks to add strength to weaker stems) and 4-inch pieces around the inner perimeter.

* Attach nandina and pepper berries to the wreath with florist's picks.

* Weave curly willow twigs deep into the grapevine base at a slight angle, as shown in the photo on page 97.