An Edible Bridesmaid Bouquet

Exactly one year out from our wedding date I decided to do a test run of our bouquets and centerpieces so I could get an idea of what was in season for September. I really wanted to do the flower arrangements myself to save money, but I had no experience at all. I figured that if I screwed up I could always just have the female bridal party carry books or lanterns down the aisle.

To save even more money, we decided to use fruits and vegetables to cut down on flower costs. Plus, I was having a tough time finding flowers in anything other than weak, pale green shades. So, I decided to do a test run of the bridesmaid bouquets using green bell peppers, broccoli and asparagus. The pepper and asparagus bouquets turned out horribly because, as I said before, I didn’t know what I was doing. They were asymmetrical and lumpy.

However, when I tried a third time using broccoli I managed to get results I could live with. I used alstroemeria, white chrysanthemums, mini white roses and an outside layer of bells of Ireland to surround a head of broccoli in the middle.

The flowers in the picture came from Whole Foods and our Maid of Awesomeness is serving as the hand model.

The flowers for the wedding itself will be come from Jim Ludwig’s Blumengarten in the Strip District. They will be selling us wholesale flowers for bouquets and centerpieces as well as pre-made boutonnieres and corsages. This will cost us about $400.

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