Over the years I’ve tucked carrots into a famous chef’s bridal bouquet, included chili peppers and tiny eggplant in food-loving grooms’ boutonnieres, sprinkled clusters of cherry tomatoes through hundreds of centerpieces, added raspberries to guestbook displays, and woven scented herbs into as many floral designs as I could manage.

“ There’s nothing quite like pairing food with flowers.
Most people don’t pay much attention to what’s in a vase
unless they recognize the ingredients ”

As you’re planning your garden this year, I highly encourage you to add some edibles alongside your cut flowers. Not only are they beautiful for arrangements, they are wonderful for eating. We chose the varieties in Floret’s collection of edibles—including edible flowers.

Do you enjoy growing vegetables and edible flowers you can use in arrangements? Are there other varieties you’d like to try? I’d love to hear about your plans.

Peas are a cool weather crop. Direct seed in early spring as soon as the soil can be worked. Provide a strong trellis or support for vines to climb.

For use in floral design, harvest stems when pods are brightly colored, taking care when handling delicate vines. Expect a vase life of 5 to 7 days. (Please note that unlike these edible garden peas sweet peas.

This cutting garden classic is easy to grow, pollinator-friendly, and a great choice for beginners. Plants will flower over a long period of time if regularly harvested. Add the bright, colorful petals to salads or egg dishes as a delightful garnish. And bicolors for romantic bouquets and wedding work.

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All these varieties are easy to grow from seed. Many love the heat and produce abundantly from summer through the first fall frost. Because our farm is situated in an area with relatively cool summers, I grow most of my edibles in a hoophouse for an added level of heat.