• 9 bu Yarrow (any color)
• 1 bu Reindeer Moss Spring Green

Start with 7" terra cotta pot. Fill with floral foam even with lip. Secure a 4" floral foam ball to top of the container using 4 6" wood picks that have been dipped in glue. Cut heads off yarrow leaving a 1" stem. Dip in glue and insert into ball. Start at the top and work your way down. Embellish rim of container with reindeer moss.

May substitute to taste.

• 1 pc Honeysuckle Garland Green
• 3 bu Canella Red
• 1 tray Enhanced Pomegranates
• 1 bu Salal Leaves
• 3 bu Poppy Pods Burnt Oak
• 1 roll Barked Wire Natural

Begin with 12" round container. Mound foam to form a dome inside container. Foam should be 6" above container. Wrap garland around lip of container and secure with barked wire. Cut canella to 3" and pick. Insert canella above honeysuckle garland. Pick pomegranates and insert above canella. Clip poppy pod stems and place filling to the top. Add salal to fill in void spaces.

May substitute to taste.

• 5 bu Boxwood Green
• 6 pc Birch Branches Natural
• 1 bag Mood Moss Natural

Start with 6" terra cotta pot filled with floral foam just to the lip of the container. Insert 6 thick birch branches (cut to 12") to form trunk. Secure a 3" floral foam ball to the top of the branches by placing glue on birch branches and inserting branches into ball. Once form is complete, cut 2" pieces of boxwood and insert into ball to form round shape. Make sure all foam is covered. Finish off with mood moss at base to cover foam.

Note: Increase ingredients proportionally to make larger.

May substitute ingredients to taste.

• 3 bags Southern Oak Autumn
• 3 bags Persimmon Oak
• 1 bu Salal Leaves

Begin with a 22" floral foam wreath ring. Pick 6 to 8 leaves together per pick combining southern oak and persimmon oak. Insert picked leaves into ring in circular motion until wreath is filled with foliage. Enhance color with salal leaves placed evenly throughout wreath.

May substitute ingredients to taste.

• 2 pcs Amazon Baobab Natural
• 2 pcs Canopy Fruit Natural
• 1 bu Baobab on Stem Polished
• 2 bu Banana Stick Natural
• 2 bu Ringneck Pheasant Feathers
• 1 bu Salal Leaves
• 4 sticks Burned Bamboo Green (cut)
• 1 bu Monkey Paw on Stem Natural

Start with Sea Grass rectangle container. Fill with floral foam 2" above rim. At two edges of container, insert feathers and banana sticks. Place large pods on stems and insert into foam for balance. Finish off by adding other ingredients to fill space.

May substitute ingredients to taste.

• 1 bu Bayou Grass Green
• 2 bu Sabel Palm natural
• 3 bu Yarrow Spring Green
• 2 bu Hydrangea Preserved Basil
• 1 bu Salal Green

Begin by filling a traditional urn with floral foam extending 1" above lip of container. Next, insert bayou grass and sabel palm (mixed) into the center of the foam. Cover foam with salal leaves and finish sides with hydrangea and yarrow.

May substitute ingredients to taste.

• 1 bu Lady Amhurst Feathers
• 1 bu Ringneck Feathers
• 1 bu Corkscrew Willow Mahogany
• 2 pc Palmetto Green
• 1 bu Baobab/Stem Polished
• 1 pc Nippa Palm Green
• 1 bu Hydrangea Basil
• 3 stems Salal

Start with black European glass container. Place floral foam in container 2" above the lip. Insert nippa palm off centered. Insert corkscrew willow to side of nippa palm. Insert palmetto to either side of arrangement. Place hydrangea at base of nippa palm and willow. Using a knife, curve lady amhurst feather (like curling ribbon) and insert on other side for balance. Place baobab pods for visual weight at bottom of design. Add salal for texture.

May substitute to taste.

• 1 bu Oceana Palm Green
• 2 bu Bamboo Berry Branch Green
• 3 bu Natraj Varnished
• 1 bu Sweet Huck Natural

Begin with clean rectangular glass vase. Cut sweet huck branches in a variety of sizes and place in bottom of container. Place natraj, upright, into container to form a grid. Insert bamboo branches and oceana palm to complete.

May substitute ingredients to taste.