Instructions

  1. Give it a good soak: Fill a large basin or tub halfway with water and set it up on a flat, sturdy surface. Dip a premade sphagnum peat moss wreath inside and splash water on it. Let the wreath soak until it’s damp (not soggy) enough for planting. If you’d like to design your own wreath, buy sphagnum peat moss and pack it into any preshaped wire form. This way, you can experiment with different shapes and sizes. Just make sure the hanging hardware supports the weight of the finished wreath.
  2. Get planting: Before you begin planting, arrange the plants according to color and size around the wreath. This will give you a good idea of what the finished product will look like. When you’re satisfied, use your thumbs to create small holes where you can insert plants. For this wreath, we planted chives first, around the edge of the wreath. Bushier herbs, such as basil and oregano, were added next. Then, more plants added until the wreath looked lush and full.
  3. Pin, nip and tuck: Secure plants with topiary pins. The pins keep the plants in place and allow you to position foliage to help cover up bare spots. The plants grow while still maintaining the shape of the wreath. Snip any unruly plants with shears, and hang your finished wreath outdoors, either where it can be seen, or in a handy spot, if you’ll want to cut fresh herbs from it. Keep your wreath healthy by giving it a spray from the hose when it begins to look dry. Pinch off dead leaves and spent blooms to keep it looking gorgeous all season.

 

Note: When choosing plants for your DIY wreath, experiment with color and texture. Good edible choices include chives, purple basil, sweet basil, Cuban oregano, feverfew, tri-color sage and even dwarf tomato plants. Succulents are a good ornamental option, and offer especially easy care.

DIY Spring Herb Wreath craft project photos by Jim Wieland.