Brides & Blooms: July 2012

I was reading Flower Power by Rebecca Cole the other day and was reminded once again how wonderful and unique it is to use vegetables and herbs with flowers for centerpieces. Some of my favorite I have seen begin with the beautiful orange color of the carrot. You can use carrots to line the inside of a vase, and flowers or just use them alone with their magical feathery tops.


Carrot in a square vase with their feathery tops

Nothing is prettier than sunflowers. You can add the red ones as well

The carrots and yellow roses are stunning / The other vase is filled with lettuce and purple hyacinth


These carrots are placed bottom side down and lined with greens then the roses are added.

When you use vegetables choose the ones with great tops like radishes or beets, the tops are bright and colorful and add a lot of festive color to your tables.

Radishes in a jar ad lodes of color

This vase is filled with mini beet tops but you could also use swiss chard.

These radishes are cut to look like flowers and placed in a simple vase.


This table is graced with the bounty of the garden.

There are so many different types of veggies that work. Asparagus is very popular and can be used to line or wrap different vases, flowers or candles.. There beautiful color adds a great accent to any table.

White candles wrapped with asparagus placed in a silver tray


Asparagus on a white dessert plate filled with Dahlias.

What ever you are going for or theme you have if you want to use things that are natural and unique vegetables are the way to go. The other vegetable I love to use is cabbage, cabbage comes in wonderful shades of green or purple and there are ornamental cabbage as well, whether you use them alone or ad flowers there texture and color make everything look brighter.