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4 thoughts on “Asian Dragon”

  1. I meant we make the lei from the frozen leaves, then put them back in the freezer until needed on Memorial Day. Sheesh, how many times did I proofread that before submitting it!?

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  2. Thank you for your kind comments, and for your inspiration. We spend months making lei from ti leaves, Cordyline fruticosa, a luscious-looking tropical leaf. They are frozen to make them more flexible, then not braided but twisted, as you would spin yarn or make rope. These lei go on the graves of service members at the National Cemetery of the Pacific, otherwise known as Punchbowl Cemetery, then we pop them back into the freezer until needed. We had leftover lei this year, so we dried some out and hot glued them in spirals on burlap, which was sewn onto the chicken wire base. Malika Dudley has a clear video, “How to make a ti leaf lei,” on YouTube. You could use corn husks or other leaf with long, strong fibers.

    I had help with the ti leaf lei part.

    The “fins” and tail are from fan palm fronds, the ball, from banyan roots, the eyes are coconut shells. Horns, whiskers and belly scales are various parts of palm trees.

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  3. Hi John – your dragon is quite impressive! I’ll bet it got a lot of attention at the event. 🙂
    By the way, your dragon’s ‘scales’ are very interesting – how did you make them?

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