Eat your greens . . . and pinks and yellows.
Edible flowers are growing on us. The choices are plentiful, and so are the possibilities. A few blooms can take an engagement party from simple to chic, whether added to something savory, something sweet, or a modern cocktail.
Garlic, shaved fennel, radishes, lemon, blackberries, and sunflower sprouts with shaved Parmesan flatbreads.
Pretty Enough to Eat
- Basil flower buds
- Lemon verbena
- Sunflower petals
- Bachelor buttons
Beet-cured salmon from The Corner Pantry.
Raspberry, yogurt, white chocolate and blueberry, yogurt, white chocolate ice pops.
Flowers frozen in ice cubes to fill a champagne bucket. The Aliante cocktail, created by Gnocco, with a hibiscus ice pop and edible flowers. Elderflower lemonade popsicle with lemon verbena and gomphrena in glasses of berry-fused sparkling wine.
Food styling by Kate Grewal. Prop styling by Giulietta Pinna with Limonata Creative Consulting. Edible flowers from Butterbee Farm. Hair and makeup by Ariel Lewis. Model: Mary Frances Doyle.