Creating floral arrangements doesn't mean you should limit yourself to only using the traditional elements. Unique and bold designs can easily be created by marrying flowers with fruits, herbs, and vegetables. Including these edible elements will help add wonderful texture and beautiful color tones that otherwise wouldn't be easily achievable with only fresh flowers.
Using produce in floral designs is not a new trend in the floral world. However, today's florists are finding new, innovative ways to use them. With the fall season creeping in, now is the best time to start experimenting with fruits, herbs and veggies... as art!
Looking to add an extra pop of color or maybe some unusual texture? Fruits are your answer. Incorporating fruits into your arrangements allows for a variety of design styles. Their color-range of bright oranges to deep blues and different sizes creates endless possibilities for any type of client.
Left photo: @sfgirlbybay (Pinterest)
Top fruits used in arrangements:
- Lemon Vines
- Blueberry or Cranberry Viburnum
- Mini Pineapple (a perfect choice to include in trending tropical arrangements)
One of the easiest ways to incorporate edible items into your arrangements is by using herbs. Green herbs like bay leaf and rosemary take the place of your traditional greenery while herbs such as lavender and chamomile fill in those sparse spaces and add wonderful aromas! Herbs also work well in garlands and wreaths.
Top herbs used in arrangements:
- Basil (beware, basil wilts very quickly)
- Chamomile (great option for all-day events as it holds up wonderfully with no water source)
With their deep purples and varying shades of greens, veggies are the perfect option when you're looking to create a moody vibe. If you're aiming for a brighter color palette, think about using your leafy greens instead of traditional floral greens. Kale provides an intriguing, ruffled texture while cabbage can create a heartier complement to varying shades of flowers.
Left photo: @sweetvioletbride (Pinterest)
Top veggies used in arrangements:
- Wild Carrot/Queen Anne's Lace
Tutorial & Tips
Incorporating these unique food elements can be a trying task. Especially when working with your heavier produce such as artichokes, lemons, and persimmons. Utilize floral sticks and glue to help stabilize your product and keep them in place. Produce with longer stems or vines are more easily stabilized as well. These options are already steady enough to use in arrangements, and save you the extra labor.
There's a cornucopia of potential creativity when it comes to including produce and herbs in your designs. In the bouquet tutorial below, we used kale, artichoke, queen anne's lace, and purple basil. Mixed in with blush roses, astrantia, and lambs ear, you'll have a perfect bouquet for your fall wedding.
Posted by Kayla Neary
Kayla Neary is the Marketing Coordinator for Kennicott Brothers. She holds a Bachelors degree in Communications from The University of Alabama and has previous experience as a retail florist.Facebook LinkedIn Twitter Google+