Make-It-Yourself Project
for Fall Entertaining and Thanksgiving
Herb Centerpiece How-To
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This is an easy way to get a seasonal look in a hurry. Raid your refrigerator, or make a quick trip to the grocery store, then put it together in minutes.
See Centerpiece Materials Page
Suggested Materials
for this Centerpiece
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Platter, Tray, or Basket
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Small pumpkin
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Squash or gourd
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Mini-pumpkins
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Dried corn
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Onions, Potatoes
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Apples
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Rosemary or other Herbs
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Greenery (Silk, preserved, or real leaves, kale, parsley or moss)
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Start with Larger Pieces
Place the pumpkin and squash (or gourd) at one end. Then begin placing greenery (kale shown here) around the edges of the platter.
Tip: Fresh greens may wilt after a day or so, so use preserved leaves if you'd like the centerpiece to last a few weeks.
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Mini Pumpkins
Nestle some mini pumpkins into the greens, near the small pumpkin.
Tip: Place the nicest looking ones on the top or near the edges.
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Add Filler
Add more greens as a bed for the other vegetables.
NOTE: In place of kale you might use fall leaves, straw package shred, green or gray moss.
©2000-2002, Glenna J. Morton - #001101GJM - FallPROJ015b
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All photography ©2000-2002 by Glenna J. Morton,
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