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Herbal Craft Projects: Dried Floral Wreath

Take the beauty of dried naturals and create something lovely for the perfect fall accent. Tiny clay pots blend beautifully with miniature corn cobs and strawflowers.

Dried Floral Wreath

TO MAKE THIS DRIED FLORAL WREATH YOU WILL NEED:

  • One grapevine wreath, 15" dia
  • One, 2½" clay pot
  • Two, 2" clay pots
  • Brown Spanish moss
  • Sheet moss
  • Dried wheat
  • One miniature Indian corn cob
  • Dried strawflowers in assorted colors
  • Jute twine
  • White globe heads
  • Yellow candy tuff
  • Twelve miniature pine cones
  • Seven or eight strands of natural raffia
  • Three strands of orange raffia
  • Scissors
  • Hot glue gun and glue sticks

INSTRUCTIONS:

1. Glue sheet moss and Spanish moss onto front surface of wreath as desired.

2. Using short lengths of jute twine, tie wheat into four bundles (about 10 steams each).

3. Using scissors, trim the wheat stalks to desired length (ends should be about 3" long).

4. Referring to the photograph, glue three bundles of wheat onto the bottom of the wreath.

5. Glue the corn cob into the 2 1/2" clay pot. Glue the pot onto the bottom of the wreath in the center of the wheat bundles. Allow glue to set.

6. Glue the remaining two clay pots onto each side of the wreath. Allow glue to set.

7. Glue the strawflowers, candy tuff, globe heads, and pine cones onto the wreath as desired.

8. Glue the remaining wheat bundle to the top center front, Trim ends to about 2".

9. Holding the strands of natural raffia together, tie into a bow. Glue the bow onto the top wheat bundle.

10. Holding the strands of orange raffia together, tie into a smaller bow. Glue this bow on top of the natural raffia bow.


Common Methods to Preserve Plants and Related Info:

Traditional Air-Drying Method

Drying Flowers in the Microwave Oven

Drying with Silica Gel

Drying with Silica Gel Method

Glycerizing Method

Drying with Other Desiccants

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There's no better way to welcome
your guests than a hot fondue
Fondues are rich and delicious meals
without a lot of preparation involved

Did You Know?

Modern fondue originated during the 18th century in the canton of Neuchâtel. As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients.

During the 1950s a slowing cheese industry in Switzerland widely promoted fondue since one person could easily eat half a pound of melted cheese in one sitting. In 1955, the first pre-mixed "instant" fondue was brought to market.

Fondue became popular in the United States during the mid-1960s after American tourists discovered it in Switzerland.


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