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October 11th 2011

flowers for a foodie wedding

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We did flowers for the coolest food inspired wedding last weekend. The bride and groom were both adamant that the florals were local,seasonal and included as many edibles as possible. What a blast!


The brides bouquet included:Raspberries, Chilies,Nasturtiums,Mint,Parsley,Blackberries,Crabapples,Rosehips and Pea tendrils in addition to her flowers.

The groom sported a bout containing: Chilies, Rosehips,Summer Savory and Blackberries.


  1. annie on

    Wow…how pretty and so unusual. I must remember this! I love the natural way you wrapped the bout!

  2. webb on

    What a wonderful idea, and so well executed! You're always pulling a rabbit out of the hat!

  3. julie on

    what a delicious bouquet – i love so many things u have used – the raspberries, crabapples, rosehips,pea tendrils & mint…yum, yum, yum. xxx

  4. Julie on

    Love it! I grow many edible flowers, along with heirloom tomato and pepper transplants for market, and I adore seeing edible incorporated into bouquets. Your designs are stunning!

  5. Nikki on

    This is so beautiful. Love that you used chili peppers too! Unusual but beautiful. Do you mind if I repost and link back?


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