How to Make Veggie Flower Bouquets

You know me, I love any excuse to get down and crafty with my food.  Edible bouquets of veggies disguised as colorful blossoms can stand in for flowers on your summer table, and they’re a great idea for barbecues and out door entertaining.  You can get as creative or as ‘cookie cutter’ (literally) as you want with this project.  I’ll take you through it step by step, but feel free to think outside the box…use any container you want, from dollar store clay flowerpots to mason jars.  The veggies and ‘greens’ are interchangeable.  You can use these as a host or hostess gift, and even make individual appetizer crudite cups.

Veggie Flower Bouquets | The View from Great Island (square)

You’ll probably recognize the idea of using mini cookie cutters from my LEMON PANNA COTTA post.  It worked too well with the fruit not to try it again, this time with vegetables.  You can do this bouquet without the cutters, too, there are lots of ways to make veggie flowers with nothing but a paring knife, but the cutters make it easier.  The only thing you’ll need to buy are longer toothpicks or skewers to serve as the stems for your bouquet.

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First choose your veggies.  You’ll need firm veggies that can be cut into nice sharp shapes, and have good color.  I used multicolored carrots, radishes, bell peppers, beets, cherry tomatoes and jicama for the flowers, and green beans, asparagus, pea pods and micro greens for the leafy parts.   Then it’s just a matter of peeling, slicing, cutting and arranging!

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These watermelon radishes were just perfect for this project.  Chioggia beets, the ones with the pink and white spirals inside, would be fabulous, too.  You can slice them and then cut little wedges out to make a flower, or use small sized  flower cutters.  Veggies that won’t work?  Anything that turns brown (eggplant), is seedy, or dull colored inside (cucumber, summer squash) won’t work well.  Remember, you want to choose veggies that will be colorful after they are cut.

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Be sure to keep your cut flowers moist by placing them between damp paper towels while you work.  Once you complete your arrangement, give it a spritz of water now and then to keep it fresh.  I don’t recommend making these too far in advance of using them, because they will tend to dry out.  The same day is a must.

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Vases have a tapered shape so that the flowers fan out attractively.  Find a vessel for your edible bouquet that is somewhat tapered at the bottom and flares at the top so that your arrangement will have a pleasing shape.

How to Make Edible Bouquets


    for the blossoms (a selection of the following)
  • jicama
  • multicolored carrots
  • red, golden, or chioggia beets
  • radishes
  • colorful bell peppers
  • small cherry tomatoes (all colors)
    for the greens (a selection of the following)
  • thin asparagus stalks
  • pea pods
  • green beans
  • micro greens
  • lettuce
  • you will also need long toothpicks or thin wooden skewers (most large grocery stores carry them)


  1. Gather small round, flower, and butterfly cutters. Prepare some damp paper towels so you can keep your veggies moist as you work.
  2. Wash and peel the veggies that require peeling. As you work, put the cut veggies in the damp paper towels. When using small shape cutters, use firm pressure to get a nice clean cut. Gently nudge the shape out of the cutter so you don't break any of the small parts off.
  3. For carrots, slice the widest end into thin rounds and either cut with a small flower cutter, or cut divots out to make a flower shape. You can use the thinnest end to cut small slices that can be used for the center of other flowers.
  4. For the jicama, slice it and cut out flowers and or butterflies. Experiment with the perfect thickness for your cutters. Beets can be cut the same way, slice the widest part of the beet for the most surface area. Be sure to keep red beets away from the other veggies to avoid staining them.
  5. Slice the sides from bell peppers and remove any white part before cutting.
  6. Once your vegetables are cut you can start to create your flowers. Slide the end of a toothpick into the flower to make the stem. You can slide one or two pea pods on to serve as leaves on a few of the stems.
  7. Insert the toothpick into the center of some of the larger flowers and then you can add a small cherry tomato, or a smaller round of another vegetable to serve as the center of the flower. (Refer to the photos for help)
  8. Choose a vase for your bouquet and loosely fill the bottom half with sprouts or micro greens, letting some peek out of the top. Arrange your stems and add the asparagus, pea pods, or small lettuce leaves for greenery. Cut the toothpicks to different lengths to vary the height of each flower. A little water in the vase will help keep the greens fresh.
  9. Lightly spritz the whole bouquet with water.

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Have fun!

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27 Responses to How to Make Edible Bouquets

  1. […] Recipe via […]

  2. […] The View From the Great Island has a good tutorial about How To Make an Edible Boquet […]

  3. I really love the way you present the bouquet and I like your innovation very much.

  4. Such a fun idea!! They would be perfect at a BBQ! :)

  5. These are so creative, what a fun way to serve veggies at a party!

  6. Kate says:

    Awesome idea and execution!

  7. What a beautiful and fun post Sue. It makes me smile. Love the idea of this for picnics and potlucks!

  8. Jude says:

    Oh my goodness, I am always amazed at how talented and creative you are. I’m going to search out my cutters and make some of these ASAP. I’m also going to wow my French neighbours with them, at apéros over the summer!

  9. Johanna GGG says:

    wow I just want to have that in the centre of my kitchen table – it looks so pretty and so healthy too

  10. Dom says:

    genius, genius, genius idea… when I read the title I thought, ‘oh god, this sounds a bit complicated’ but it’s such an easy and terrific thing to do and a great idea for dips… again, GENIUS!!

  11. dina says:

    these are so pretty!

  12. These are adorable! I think this is something my daughter and I will try over summer vacation.

    • Sue says:

      I think it would be fun to use fruit, especially with kids. But then again, maybe these would be an interesting way to get them to try unfamiliar veggies!

  13. Susan says:

    What a beautiful, edible bouquet! I need to get some of those small cutters and give this a try~

  14. Bonnie Eng says:

    Super cute! And those radishes are gorgeous! ;)

  15. I love your bouquet, it is just so cute. You are so creative!

  16. Mary says:

    Oh what fun!!!! your bouquet is SO lovely! I can’t wait to have a go myself!

  17. What a beautiful bouquet :)

  18. You are so creative. I love this bouquet and those watermelon radishes are really pretty.

    • Sue says:

      Those radishes are the best. Sometimes they are much brighter pink inside, but either way they are just stunning.

  19. cheri says:

    This is absolutely amazing, Sue, you have to write a book, you are so creative. Love this. Pinned!

  20. I’m with Christina – this should win the prize as the best and most creative use of vegetables – ever! I bet kids would love these. How fun. You are a wonderful chef Sue! Love, love, love your creative posts and gorgeous garnishes. Have a great weekend!

  21. Shari Kelley says:

    These are just beautiful! My daughter was actually talking about wanting to make an edible bouquet this week so I am going to show her this. I also pinned it. Thank you so much for sharing the step by step instructions.

  22. Christina says:

    Somehow I just feel this should win some prize, somewhere!! So incredibly beautiful and creative! I am in awe of your talents, Sue! xx

  23. Monique says:

    That little bouquet in the cup is a dear dear thing:)
    You are so creative and I love this..What a sweet gift it would make..
    You must have loved your result.

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