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Edible Wreath Designs From a White House Floral Designer

Check out how designer Laura Dowling layers lush blooms with colorful fruits and veggies to create wreaths that look delicious but are too pretty to eat.

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Photo: Laura Dowling and Stichting Kunstboek

Purple Potatoes and Black Cherries Wreath

These projects are courtesy of Laura Dowling’s new book Wreaths With How-to Tutorials. Like a floral arrangement, these wreaths will last several days to a couple of weeks depending on the produce and the weather. Most of these wreaths start with a layer of ruched ribbon which is ribbon made into looped strands using bullion wire, click here for instructions.

Purple or red potatoes can be used to make this cheerful display. To make this wreath, a garland of ruched ribbon is wrapped around the form. The potatoes were strung together in sets of three with straight wire then fastened to the form until it was completely covered. The cherries were wired together on wood picks then inserted throughout the potatoes. Wild sweet pea vines - cut into 10" to 12" lengths - and wild roses inserted in water picks are then mixed into the potatoes.

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Photo: Laura Dowling and Stichting Kunstboek

Peppers, Apples and Okra Wreath

Virginia bluebell — a hardy perennial — is mixed with banana peppers, chili peppers, green apples and okra pods to create a stunning arrangement. The wreath was made by first wrapping the form in a base layer of ruched ribbon. Apples are paired together on a straight wire then several pairs are laid (evenly spaced) across the wreath form and secured from the back with wire. The same process is used for both types of peppers and the okra. The bluebells are inserted in water picks and placed in and around the wreath so that they float above the apples and peppers. As a finishing touch, sprigs of ivy fill the voids.

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Photo: Laura Dowling/Stichting Kunstboek

Mandarin Oranges and Habanero Peppers Wreath

This mandarin orange wreath will lend a refreshing citrus scent in the middle of winter when it's needed most. To make this wreath, the form is covered in ruched ribbon garland. Four oranges are strung together with straight wire then secured to the form until it is entirely covered. Five to six habanaro peppers are laced together with paddle wire then wrapped around the form. As a finishing touch, pieces of Italian ruscus are wired onto wood picks and inserted in between the oranges and peppers.

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Photo: Laura Dowling/Stichting Kunstboek

Turnips, Black Cherries and Purple Cabbage Wreath

When mixed with purple vegetables, including cabbages and turnips, the purple orchid takes on a regal yet funky tone. To make this wreath, a base layer of purple ruched ribbon is wrapped around the form. A heavy-weight straight wire is used to pierce the cabbages then they are positioned evenly around the wreath form, tying the wires in the back. Pairs of turnips are strung together using heavy-gauge straight wire then wrapped across the form, adjacent to the cabbages until the entire wreath is covered. Five or six black cherries are strung together with thinner straight wire, then placed over the top of the cabbages and turnips. Dendrobium orchids were cut into small pieces, inserted in water picks then added to the wreath.

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