Poppy Belle Design is a Raleigh wedding planner & florist. Feature photo by McCardell Photography.
An ancient tradition, a formal tradition, a yuppie tradition—call it what you will, the edible flowers in the punch at a recent wedding were a blast!
Maybe I’m biased given my double identity as a florist, but seriously, dare to be different, anyone? The couple floated those light blooms in those drinks and guests just drank it up (pun intended).
Edible flowers aren’t exactly a new thing—the Romans used to adorn their dishes with petals and greenery—but they’re not overly common, at least not outside your five-star restaurant. But believe it or not, a lot of flowers make the potential list. From lavender to honeysuckle, locally grown blossoms can add some pizzazz to your menu in a very subtle way.
And it’s not limited to the punch bowl, either.
Flowers most commonly accompany entrées, especially meat dishes. But I’ve also seen them dressing up a gorgeous wedding cake (or insert your chosen dessert here) or filling out an otherwise tiny appetizer.
Most of the flavors are pretty subtle. The ideal itself is pretty subtle; some guests might not even realize you’re supposed to eat them. But it’s certainly an off-the-beaten-path way to incorporate more flowers into your big day. And your friends and family will get a kick out of it, too!