How Are Materials Harvested, The Plain-English Version

Where our greens come from, how they are gathered, and why timing matters.

Picture a cold morning under tall trees. Pickup trucks idle on a gravel road. Trimmers clip small branches from living trees, lay them on tarps, and bundle by size. The work is careful and seasonal. That is the simple truth behind fresh greens.

What you’ll learn: when and how greenery is gathered, what permits mean, how freshness travels, and how this shows up in the wreath on your door.

See the cedar-forward style

Where our greens come from

• Washington: noble fir, Nordmann “silver” fir, salal, evergreen huckleberry, red huckleberry stems
  
• Northern California: incense cedar, western red cedar, juniper
  

When we harvest

• Cold season only. Trimmers clip after plants go quiet for winter. Cold air helps greens hold color and scent.
• Short window. Most work runs in early winter. In some years, it begins in late fall once conditions are right.
• Made to order. We build through the season rather than stockpiling early.
  

How clipping works in the field

• Tip cuts, not big removals. Trimmers take the ends of branches, typically lower branches, then move on.
• Branch size we use. Young, flexible tips about 2 to 3 feet long. Thick, older wood will not bend around a ring, so we do not use larger branches.
• Light, rotational trimming. The same spots are not hit repeatedly.
• Sort and bundle. Stems are grouped by length and texture so the shop can work fast and clean.
  

Definition: “tip cutting”
Taking only the ends of young branches. It is trimming, not cutting down trees or removing large limbs.

Permits and land rules, in simple terms

• Public forests. Many set seasons, limits, and permits for commercial greenery.
  
• Private lands. Owners set access and rules.
  
• How we operate. Our wreath maker is a family business in Washington. They often buy directly from individual trimmers and may also work with other licensed suppliers when needed. Either way, picking is done under local rules and permits where required.
  

Transport and freshness

• Pickup delivery. Bundles ride in truck beds and head straight to the shop.
  
• Outside rest. If we hold greens, they rest outside in cool air and Washington rain until build time.
  
• Quick turn. No cooler on our end, just smart timing and fast assembly.

At the shop

• Two-person rhythm. One teammate sorts and makes bundles. The other sets bundles onto a metal ring and closes the ring with a foot pedal machine.
  
• No wire. The closed ring holds each bundle. Careful placement creates the sweep and density you see.
• Made to order. Wreaths are sleeved and boxed soon after being built, so freshness carries through the trip.
  

 

Plant-by-plant snapshots

Noble fir

• High-elevation native in Washington and Oregon.
• Clipped during dormancy for strong needles and classic conifer aroma.
  
• Role in a wreath: structure and scent.
  

Nordmann “silver” fir

• Grown for greens with soft, silvery needles.
• Tip cuts in the cold season, sorted for even length.
• Role: cool color and excellent needle hold.
  

Western red cedar

• Sourced from Northern California for our builds.
  
• Fans are taken as tip sprays, then trimmers move on.
  
• Role: drape, motion, and cedar fragrance.
  

Incense cedar

• Northern California foothills and mountains.
• Fan-shaped sprays with small golden cones in late fall.
• Role: warm wood-citrus scent and graceful layers.
  

Salal, also called lemon leaf

• Dominant understory shrub along the coastal Northwest.
• Many public lands regulate commercial picking. Small cuts, frequent moves.
• Role: glossy coverage and long-lasting broadleaf shine.
  

Evergreen huckleberry

• Coastal understory with reddish new growth and fine leaves.
• Branches are cut, roots left intact.
• Role: woodland texture and subtle depth.
  

Red huckleberry stems

• Bright green, angled stems that often turn red when the weather cools.
• Cut branches provide line and contrast.
• Role: lift and a touch of wild.
  

Juniper

• Mountain and foothill evergreen with aromatic foliage and blue berries.
• Trimmed as short, flexible tips in winter.
• Role: winter color, spice, and a crisp forest scent.
  
  

Words we choose with care

We avoid broad environmental labels and describe the practice instead.

• Clipped from living trees in the cold season.
• Picked under local rules and permits where required.
• Light, rotational trimming rather than heavy cutting.
  

What this means for your wreath

• Typically holds color and needles longer outdoors in cool weather.
  
• Real conifer aroma that feels like the season.
  
• A natural look you cannot fake with plastic.
  

Care tips that match the harvest

• Unbox gently, then fluff the greens by hand.
• Hang in shade or indirect light.
• Mist lightly if air is dry.
• Keep away from heaters and strong afternoon sun.
• Outdoors lasts longer than indoors, especially in cool climates.
  

Want it to last even longer, read the quick care guide.

FAQ

Do you cut down trees to make wreaths
No. Trimmers clip branches from living trees and shrubs.

Is this the same as foraging
Sometimes, but most work is done through established suppliers who follow rules for public lands or agreements with private lands.

Do I need to worry about over-harvesting
We focus on small cuts and steady movement. Many forests regulate commercial picking, which sets limits and seasons.

When do trimmers harvest
During the cold season, often after the first hard frost. Most work happens in early winter.

How do greens stay fresh without a cooler
Timing and speed. Cold air, outside rest under Washington rain, and quick assembly keep freshness high.