To top off a beautiful holiday table set for twelve, Martha makes six small centerpieces using ornamental rose and spider kale from her garden as a foundation, and places them in six identical French porcelain pate tureens. She then adds long-lived Hypericom proteas, which release a fragrance similar to that of evergreen, and purple and green privet ends, which produce berries if you let them grow. (The berries should serve solely as accents.)
Flower frogs are useful but not necessary. Add a teaspoon of liquid chlorine to the water in the centerpieces--which keeps the water from turning green and giving off an odor--and Crystal Clear, a floral preservative. Cut all stems at a 45-degree angle, and crush the tips of woody stems to allow them to take up the water at a faster rate.
Make each centerpiece slightly different, viewing them from every angle as you arrange. Be sure to keep them below eye level so they don't obstruct guests.