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Centerpiece: Kitchen Herb Holiday Tree




Source of Recipe


Gebbert's


List of Ingredients




Italian Urn
2-inch floral foam
1 1/2-foot everlasting evergreen tree
Beaded red berry garland
Beaded limes
Beaded lemons
Fresh seeded eucalyptus
Fresh pepper berry
Fresh sage
Double-faced satin ribbon
24-inch gauge wire


Recipe



Place unpotted evergreen tree trunk into the floral foam and then place the tree into the urn.

Starting at the base of the tree, wrap the beaded red berry garland around the tree, ending at the top of the tree. Cut the stems of the fresh seeded eucalyptus to create 4- to 5-inch long pieces.

Divide the pieces into small bunches and tie the ends of each bunch by wrapping them with 24-gauge wire. Repeat these steps to create bunches of fresh pepper berry and sage. Now simply tuck the stem end of each bunch into the tree; vary the placement of the bunches, and place them all around the tree.

Tuck the beaded limes and lemons into the tree; secure each piece of fruit by wrapping one wired branch of the tree around the stem of each piece of fruit.

Tie a 3-inch loop at one end of the double-faced satin ribbon; place the loop over the top of the tree and loosely wrap and tuck the ribbon around the tree from top to bottom; let the tail of the ribbon (the last 1- to 2-inches) trail loosely off one side of the tree.