A long time lover of herbs in bouquets it seemed the right time this month, being feasting month, to add some delectable vegetables to these lush bunches of blooms. If you’d like to get creative with your wedding bouquets, edible stems may be the way to go! Follow along with this easy tutorial to find out how to make a gorgeous edible bouquet with your leafy greens!
Easy as pie (although slightly less indulgent), these edible bouquets add a textural and fresh take on the traditional bouquet. You can go completely sans flowers, or add a few stems if you wish. All the herbs and vegetables will delight in a good overnight wash and drink before you begin, so prep a little in advance. And if it doesn’t work out, you’ve got dinner ready to go!
What You Will Need:
- A selection of vegetables and herbs. Try to use hardier varieties with woody stems to prevent wilting during the day, such as rosemary, kale, dark purple grapes and root vegetables
- A few stems of full headed blooms such as parrot tulips or ranunculus
- Sharp scissors and twine
Step 1. Lay out all your bouquet ingredients. For this bouquet, I’m using Vietnamese mint, garden carrots, cavolo kale, beetroot and beetroot leaves, chinese broccoli, shallots, dark purple grapes and rosemary. Prepare each stem by removing the bulk of foliage from the bottom third of the stem. For items you’ll be using ‘upside down’, like the beetroot and carrots, make sure there is enough stem or foliage to grip in the bouquet, without it being too bulky, as shown in image.
Step 2. Once each stem is prepped and laid out, begin putting together the edible bouquet. Follow the organic line of each stem, and keep the bouquet rustic and relaxed. Start with the larger leaves, followed by some of the heavier vegetables, such as the grapes, that will need support. Block them in with other sturdy stems, such as the heavy ranunculus.
Step 3. Keep all the stems swivelling the same direction (imagine a jar of uncooked spaghetti), and continue to add clusters of bulky leaves. Thread the carrots and herbs through last, finishing with some open blooms around the base of the edible bouquet.
Step 4. When you’re happy with the final result, tie the bouquet with twine, firmly enough to hold the bouquet, without squashing the stems. Trim the ‘upside down’ leaves off the beetroot and carrot, as shown in image. Pop in water and admire your handiwork!
Step 5. If the thought of an edible bouquet appeals to you, but the colour or texture of vegetables appeals slightly less so, try your hand at making a herb bouquet. Still edible, and slightly easier to put together, a herb bouquet might be just what you’re looking for! Begin to make the bouquet in the same manner as the previous bouquet, laying out prepped stems before you get started.
Step 6. Following the organic line and shape of each stem, put together in clusters the different mix of rosemary, mint, sage and kale, ensuring all stems are swivelling the same direction. Add in the few stems of blown blooms to finish, and bind with twine.
If the bouquet isn’t coming together as you’d like, simply pop everything down and begin again. You may discover different vegetables and herbs that work well, or get creative using shallots upside down! Edible bouquets don’t last as long as traditional bouquets, so keep them cool and in fresh water until needed.
Ms Zebra Says: Another fabulous idea! So creative to use vegetables in bouquets for their colour and stature. Well done Ms Honeycomb!
About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!
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