Making Natural Christmas Decorations from Garden Finds

Why Garden Finds Make the Best Decorations

There is something quietly satisfying about decorating the house with things you have gathered yourself. A bowl of pinecones collected on an October walk, a garland strung with dried orange slices, a few sprigs of bay tied with garden twine — these are the touches that make a home feel genuinely festive rather than simply shop-bought. Nothing here needs to be expensive, and very little of it needs to be bought at all. If you have a garden, a nearby park or a favourite hedgerow, you already have most of your materials.

The secret is to start early. Late October and November are ideal months for gathering, giving you plenty of time to dry, sort and assemble before December arrives. Work in small batches, keep everything somewhere warm and dry, and you will have a lovely stash of homemade decorations ready to go.

What to Gather, and When

Aim for a mix of textures — something spiky, something soft, something scented. This is what makes rustic decorations look considered rather than haphazard.

• Pinecones — look under pines, larch and spruce from October onwards. Choose cones that are fully open and dry, not damp or tightly closed.
• Dried citrus — oranges, lemons and clementines, thinly sliced and dried at home.
• Berry-laden sprigs — holly, ivy, rosehips and hawthorn.
• Seed heads — teasels, honesty (the silvery translucent discs), allium heads and dried hydrangea blooms.
• Scented evergreens — bay, rosemary and thyme stems, all of which dry well.
• Cinnamon sticks and star anise — the one thing worth buying, as they add warmth to the finished look.

Gather only what you need and never strip a hedge bare — leave plenty for the birds. Avoid anything from roadsides, where exhaust residue settles, and always check that the land you are foraging on is somewhere you are allowed to take from.

Drying Oranges and Other Citrus

Dried orange slices are the workhorse of natural Christmas decorating. They catch the light, they hold a gentle colour for years, and they are remarkably easy to make.

Slice your fruit into discs roughly 5mm thick, discarding the two end pieces. Blot them well with kitchen paper — removing the juice now saves a sticky oven later. Lay the slices in a single layer on a wire rack set over a baking tray, then dry them in an oven set to its lowest setting, around 60–70°C, or gas mark ¼, for three to four hours. Turn them every hour. They are ready when they feel leathery and slightly brittle, with no soft spots. Leave them to cool completely on the rack, then store them flat in an airtight tin.

If you would rather not run the oven, thread the slices onto a length of twine and hang them somewhere warm and airy — an airing cupboard or above a radiator — for a week or two. Lemons dry faster than oranges and keep a lovely pale gold colour.

Preparing Pinecones and Seed Heads

Pinecones brought in from the garden will almost certainly be harbouring a few small inhabitants, and they will also close up if there is any damp in them. A spell in the oven sorts out both problems.

Spread the cones on a lined baking tray and bake at around 100°C for thirty minutes. They will open fully as they dry, and any insects will leave. Let them cool completely before handling. The same treatment works for teasels and alder cones, though keep an eye on anything delicate.

Pinecones can be left natural, brushed with a little white chalk paint for a frosted look, or dabbed at the tips with a pale gold. If you would rather gather for free, look out for birch bark curls and small twisted twigs, which bundle beautifully.

Threading, Tying and Finishing Touches

Good jute or garden twine is your best friend here. It is cheap, it looks right with natural materials, and it holds a knot securely.

• Individual ornaments — tie a loop of twine around the base of each pinecone, or thread a darning needle through the pith of an orange slice, near the rind so it does not tear.
• Garlands — thread a long length of twine with a needle, alternating orange slices, cinnamon sticks and small cones. Knot between each item to stop them sliding together.
• Bundles — gather three or four cinnamon sticks with a few bay leaves and tie tightly with twine. Hang these near radiators for a gentle scent.
• Table displays — pile cones and dried citrus in a shallow bowl with a few sprigs of rosemary tucked in.

For a garland, work on a table rather than in mid-air, and leave a good 30cm of twine at each end for hanging. Lay everything out first, then commit — rearranging as you thread is fiddly and tends to loosen your knots.

Keeping Things Safe and Storing for Next Year

Natural decorations are beautiful but they are dry, and dried plant material burns readily. Never place them directly above candles, on a woodburner mantle, or close to older fairy lights that run warm. Battery LED lights are a much safer choice, and they look just as good. Keep an eye on pets and small children too, as holly berries, ivy and mistletoe are all toxic if eaten.

When Twelfth Night comes around, resist the urge to bin everything. Pack your decorations into a cardboard box lined with tissue paper — not plastic, which traps any lingering moisture — and store them somewhere cool and dry. Looked after properly, a well-made garland will serve you for several Christmases, gathering a little more character each year.