Basic Spice Wreath

• 1). Arrange clusters of three whole nutmegs around the face of a small grapevine wreath. Separate the clusters so that they are spaced evenly apart. Glue the nutmeg clusters in place with hot glue.
  
  
• 2). Arrange and glue two or three small birch cones between each of the nutmeg clusters. Glue the birch cones to the outside and inside perimeter of the wreath. Space the birch cones uniformly between the cones.
  
  
• 3). Glue cinnamon sticks to fill in the spaces between the nutmeg clusters and the birch cones. You can also arrange and glue cinnamon sticks to fill in between the birch cones around the outside and inside perimeter of the wreath.
  
  
• 4). Glue three to five whole cloves together to make clusters. Glue the clove clusters to the wreath to fill in the spaces between the other elements.
  
  
• 5). Cut a 6 to 12-inch length of ribbon. Insert one end of the ribbon between two vine coils on the top back of the wreath. Pull the ribbon through the coil until the ends are even. Tie the ends together in a knot to make a loop to hang the spice wreath.
  
  

Decorative Variations

• 1). Replace the grapevine wreath with a foam wreath frame. Glue bay leaves onto the face, outside and inside perimeters of the frame as a background for the spices.
  
  
• 2). Replace the nutmeg clusters with ginger root, garlic heads or dried chilies. Substitute the birch cones with star anise. Replace the cinnamon sticks with vanilla pods or sliced ginger root.
  
  
• 3). Insert dried herb sprigs, such as rosemary or basil, around the spices on the wreath. The herbs will enhance the scent of the wreath.
  
  
• 4). Dried fruit slices, such as oranges or apples, or whole dried fruits, such as berries and apricots, work as accents or background on a spice wreath. Attach the fruit to the wreath using the hot glue gun.