Boxwood, holly, and other small, broad leaved evergreens usually are made into wreaths by attaching several three to five foot long stems to a straw base with florist pins. Attach the stems, one layer at a time, completely encircling the wreath each time. These wreaths can be decorated with berries, dried flowers or seed heads or fruit. In Colonial Williamsburg, the use of fruit in wreaths was inspired by Luce della Robbia, a l5th century sculptur who carved garlands of fruit and nuts in his work. Fruit can be tied in place using a pliable l8 weight florist wire that is first inserted through the fruit and then through the straw base.
Fruit tends to slip easily if the wire goes around, instead of through, the structure of the wreath.
In cold weather that is above freezing, fruit will last for seven to eight days before it needs replacing unless birds decide to feast on your decor. All wreaths made from cut greenery will last much longer if kept cold, so plan to use them outdoors. Bring them inside for short periods on special occasions. Living wreaths are also a tradition and can be created several ways. Most simply, a pot of English ivy can be trained over a wreathshaped wire frame inserted into a pot.