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Four local designers show you how to make the traditional evergreen wreath fresh and fun, but still holiday-appropriate.
Resito Pecson of Twigs & Moss (7715 Clayton, 314-454-0447) put together this haiku of a bouquet—a nifty alternative to the circular wreath—using boxwood, a plant whose decorative use dates back to Colonial times. Pecson used a conical bark vase and a simple gold ribbon tied in a pouf, rather than a bow with cascading tendrils. He loves natural materials, but he always finds a way to make Mother Nature look sleek and contemporary.
“We definitely focused on unusual materials, as is our rebel mission,” says Fleurish’s Brian Blasingame (4 Oak Bend Drive, 314-558-1405). He adds that the wreath can be flipped and hung as a diamond; at 32 inches, it works for both exterior and interior doors as well as mantels. Elements include Blushing Bride protea, sedum, chinaberry, pepper berry, star-seeded eucalyptus, scabiosa pods, snowberry, lycopodia and oreganio. “The wreath will be fresh when you receive it, but will dry and last through the season—especially if it’s hung outdoors,” Blasingame adds.
As a florist, Ardell Burchard of Fresh Art LLC (7639 Wydown, 314-721-5080) is inspired by the elegant simplicity of French Country style. This wreath—a halo of oreganio greens, punched up with lemons—proves that less is more. “We liked the lemons because they pull the yellow tones out of the greenery,” Burchard, owner of Fresh Art, explains. She adds that she wanted to create a wreath that was understated enough to live with all season.
In an updated take on the traditional wreath, Ken Meisner (Plaza Frontenac, 1701 S. Lindberg, 314-567-6650) used three different varieties of evergreen branches (spruce, pine and hemlock) along with red and green berries, pinecones and a sculpted red bow—then added cheerful green apples.
