Lately, I’ve been obsessed with the idea of vegetables in bouquets and arrangements. Not only are they brightly colored and inexpensive, but the shapes and textures make such a gorgeous addition to your standard bouquet. I asked my florist friend, Anne of Fleurish CA, to come to the studio and help us put one together. Over the next couple of weeks, we’ll be sharing a few ideas for bouquets and veggies over the next couple of weeks. Today, we’re sharing this simple veggie bridal bouquet for any friends out there planning a wedding this summer. Here’s how to put one together…
It was such a treat to have Anne over to our studio space (and it made me so happy seeing it covered in greenery, flowers, and veggies!). There are so many directions you can take these veggie bouquet. We played with the idea of using carrots as the base (but couldn’t wrap our heads around how to attached everything else to their tops), and played around with the small purple eggplants as well (maybe as a vessel?).
In the end, our veggie bouquet contained small artichokes (the mini purple ones are incredible looking), small kale, radishes (such a great color punch!), brussels sprouts, large cranberry beans, almond pods, rosemary, and mint.. To the veggies/herbs, we added garden roses, ranunculus, dubium, helebore, hyacinth, and veronica.
Anne had a couple tips for putting the veggie bouquet together:
1. The smaller veggies (almond pods, radishes, brussels sprouts and beans) were individually wired and grouped together (see above). If you’re in the east bay, Berkeley Bowl West is a great place to find them. It’s important to choose a suitable gauge (weight) wire to support the veggies so it’s good to have a few different options on hand.
2. Ideally use materials that will last out of water for 3 hours. There’s nothing sadder than a floppy bouquet with sad flowers. Also, preparing and hydrating your floral material prior to bouquet making is especially important – let them drink up before you create!