How to Make Edible Bouquets

How to Make Veggie Flower Bouquets 14

How to Make Edible Bouquets ~ 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 outdoor entertaining. 

Edible bouquets of veggies disguised as colorful blossoms! #appetizer #salad #vegetables, #healthy #flowers #ediblebouquet #tablescapes #centerpiece #entertaining #dinnerparty

You know me, I love any excuse to get down and crafty with my food. 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.

How to Make Veggie Flower Bouquets 2

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!

How to Make Veggie Flower Bouquets 4

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.

How to Make Veggie Flower Bouquets 5

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.

How to Make Veggie Flower Bouquets 10

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 Veggie Flower Bouquets 8

Have fun!

How to Make Veggie Flower Bouquets 12

How to Make Veggie Flower Bouquets 14
1 from 2 votes

How to Make Edible Bouquets

Author Sue Moran


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


  • Gather small round, flower, and butterfly cutters. Prepare some damp paper towels so you can keep your veggies moist as you work.
  • 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.
  • 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.
  • 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.
  • Slice the sides from bell peppers and remove any white part before cutting.
  • 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.
  • 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)
  • 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.
  • Lightly spritz the whole bouquet with water.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    June 21, 2014 at 3:54 am

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

  • Reply
    [email protected]
    June 20, 2014 at 10:17 pm

    Such a fun idea!! They would be perfect at a BBQ! 🙂

  • Reply
    Laura (Tutti Dolci)
    June 16, 2014 at 3:12 pm

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

  • Reply
    June 15, 2014 at 7:10 pm

    Awesome idea and execution!

  • Reply
    The Café Sucre Farine
    June 15, 2014 at 12:43 pm

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

  • Reply
    June 15, 2014 at 12:41 pm

    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!

  • Reply
    Johanna GGG
    June 15, 2014 at 6:52 am

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

  • Reply
    June 15, 2014 at 1:44 am

    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!!

  • Reply
    June 15, 2014 at 12:19 am


  • Reply
    June 14, 2014 at 9:50 pm

    these are so pretty!

  • Reply
    Werona @cookiesorbiscuits
    June 14, 2014 at 8:55 pm

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

    • Reply
      June 15, 2014 at 6:38 am

      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!

  • Reply
    June 14, 2014 at 10:49 am

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

  • Reply
    Bonnie Eng
    June 14, 2014 at 10:21 am

    Super cute! And those radishes are gorgeous! 😉

  • Reply
    Dawn @ Words Of Deliciousness
    June 13, 2014 at 8:24 pm

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

  • Reply
    June 13, 2014 at 6:30 pm

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

  • Reply
    Diane {Created by Diane}
    June 13, 2014 at 11:36 am

    What a beautiful bouquet 🙂

    • Reply
      June 13, 2014 at 1:43 pm

      Thanks Diane!

  • Reply
    [email protected]'s Recipes
    June 13, 2014 at 10:47 am

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

    • Reply
      June 13, 2014 at 1:44 pm

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

  • Reply
    June 13, 2014 at 10:00 am

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

  • Reply
    Tricia @ Saving room for dessert
    June 13, 2014 at 9:46 am

    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!

  • Reply
    Shari Kelley
    June 13, 2014 at 9:39 am

    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.

  • Reply
    June 13, 2014 at 9:14 am

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

  • Reply
    June 13, 2014 at 9:09 am

    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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