Start at the base of the frame (6 o'clock) and assemble the wreath clockwise, with the stem ends leading the way. The bundle is about nine inches long, with the stems trimmed to form one point.

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Drummond brushed the wreath with a beaten egg and sprinkled rosemary and sea salt over the top, then baked it in a 375 degree Fahrenheit oven for 18 to 20 minutes.

If you've opted for a thin wreath, you may need to keep most of the foilage held down with florist wire. Plan out how you want your wreath to look beforehand but take your time and enjoy the process.