Thanksgiving Door Wreaths and Centerpieces
"Warmth" and "welcome" are key words for the holiday season. Instead of waiting until Christmas to decorate, take the lead at Thanksgiving, and fill your home with these lush, surprisingly easy-to-assemble wreaths.
Fresh flowers make these projects perfect for when company is coming. After the blooms fade, replace them, or fill in the blank spots with colorful leaves and dried grasses.
Do the Door
Reasonably priced chrysanthemums make a wreath an inexpensive yet stunning Thanksgiving greeting. Don't think for a minute that these are ho hum flowers. They offer several endearing qualities. Color variety tops the list, but a close second is their stamina. Some of the longest-lasting cut flowers, they are great for a project such as a door wreath.
A good rule when choosing mums is this: Smaller flowers such as button, cushion, and daisy mums live longer (up to 10 days with adequate moisture). Larger blooms--‘Red Rover,' football, and Fuji mums--hang in for about a week. Add moisture to the florist foam daily using a turkey baster.
Choose an oval grapevine wreath for a slightly different spin on the classic shape. You'll find this and other options at crafts stores.
- To assemble the wreath, start by cutting a piece of moist florist foam to the desired length for the flower holder.
- With wire snips, cut a piece of chicken wire to fit around the foam, squeezing the edges to hold the wire in place.
- Secure the foam to the wreath in several places using florist wire.
- Begin inserting flowers at the bottom, clustering each type of mum for the best look. Work up the side until all flowers are secure in the florist foam. Add leaves, dried grasses such as sorghum, and feathers to fill out the arrangement.
The Goods: Here is the list of materials for the door wreath.
- oval grapevine wreath
- florist foam
- chicken wire
- 22-gauge florist wire
- 1 green Fuji mum
- 2 golden football mums
- 3 daisy mums
- 3 ‘Red Rover' mums
- 2 stems of green button mums
- oak leaves
- dried grasses such as sorghum
- 4 pheasant feathers
Around the Table
When you serve a special meal buffet style, plenty of room remains on the table for a wonderful centerpiece. This idea works well on a round or square dining table, or you could pair them up on a rectangular table. When choosing the size of your wreath, remember that the edge of it should lie in front of each place setting without getting in the way.
Related: Our Favorite Fall Throw Pillows
- Mark the place settings with florist foam pedestals (available at crafts stores) or 2-inch cubes of florist foam. Moisten them, and cover each with a layer of damp green decorative sheet moss. Snuggle them into the wreath in the appropriate places, fastening them with florist wire, if needed.
- Cut rose stems 2 inches below the blooms. Push them into the foam holder so they're touching each other. Cluster button mums and fall leaves around the roses. Rest a small pear against each form, securing it with a florist pick or cutoff wooden skewer.
- Fill the wreath center with colorful leaves gathered from the yard. Mound them up a bit so they're visible to seated guests. Select the prettiest, and tuck one into each folded napkin.
- Welcome each guest with a personalized invitation to the table. Purchase autumn-inspired place cards, or create your own. Then insert them between the vines of the wreath.
- Large oak leaves make wonderful decorations under glassware. For extra sparkle, coat them with metallic spray paint. We used a burnished brass color for a warm luster.
The Goods: Here is the list of materials for the centerpiece.
- florist foam pedestals or 2-inch cubes of florist foam (1 for each place setting)
- green decorative sheet moss
- grapevine wreath
- 22-gauge florist wire
- roses in 2 complementary shades (3 for each place setting)
- button mums (5 to 8 for each place setting)
- colorful leaves
- pears (1 for each place setting)
- florist picks or wooden skewers
- place cards
- metallic spray paint
"Thanksgiving Door Wreaths and Centerpieces" is from the November 2005 issue of Southern Living.