Best Edibles for Floral Arrangements
When I started dreaming of flower farming, it was a long while before those seeds turned into actual flowers. I was fairly desperate to start arranging anything I could find in my garden. In the Pacific Northwest, few things are as prolific as Blackberries and Raspberries. While I had my headphones on combing my garden and listening to episodes of “Let’s Grow Girls”, a bit of wisdom sank in. If you don’t start from a traditional floral background, then you aren’t restrained by typical floral “rules”. I eyed the raspberries, but on some leather gloves and got to work.
That first bouquet was stems of: raspberries, ivy, borage, chamomile, rosemary, lavender and peppermint. It checked off all boxes for a bouquet: it smelled divine, was cheerful, colorful, and made me feel relaxed. I was satisfied with my creation and seriously contemplating the potential of our typical garden edibles in floral arrangements. They added a whole depth of color, texture and smell that I fell in love with. And definitely something I couldn’t ignore when it came to my own growing plans.
I have since cultivated a list of my favorite edible fruits, flowers and herbs to use in arrangements:
Borage- A bright blue flower that the bees love. The flowers are also edible and add a pop to a salad or cocktail. Readily self-seeds, so beware where you plant it.
Blackberries/Raspberries: These guys are workhorses, delivering interest for 3 seasons of the year. There is beauty to be found from: leafy, flower and fruiting stages. If you want extra drama, find some golden raspberries.
Calendula: an early Spring flower that continues through Summer. The flowers are bright and cheerful, as well as touted for their soothing medicinal purposes. I know Calendula is a key ingredient in one of my favorite post-gardening hand salves.
Chamomile- I planted Roman Chamomile a few years ago that has been a happy little perennial. Zero effort, cute white flowers, frilly foliage. Adds texture and charm. Check, check, check.
Lavender: This is a plant that takes a while to get established, but will deliver 1-2 sessions of blooms each year. The bees love it, and they make for a great fresh or dried addition to floral designs.
Marigolds: These are my favorite flower because of their vivid color and scent. The petals are edible, and some varieties can be used as as stand in for saffron.
Nasturtiums: They come from black to all the bright rainbow colors. The flowers are edible and taste a little peppery, I love to add them to summer salads. The petals are a lily-pad shape that add an element of fun to any arrangement.
Peas: opt for a colorful variety with yellow or purple pods. One popular heirloom variety ‘Blauwschokkers’ produces a lovely purple pod I can’t get enough of.
Peppermint: This fast growing plant is one of my favorite things to use in Spring bouquets. Here’s your warning, don’t put peppermint in the ground if you don’t want it to become invasive. Grow in pots, off the ground, for best chance of containment. I love using peppermint in arrangements because they smell amazing and don’t wilt. If you watch, peppermint will actually root in your vase. So you can use the leaves for a fresh cup of tea when the bouquet is done.
Tomatoes: Go for eye catching colored small or medium fruiting varieties. I love ‘Indigo Rose’ because of the long stems full of small dark black/purple fruit with green bellies. Like a bunch of little galaxies all strung together.
I hope this has inspired you to throw some convention to the wind and channel your inner garden rebel. Or at least look at your pesky blackberries in a more loving way.
