Botanika's Edible Bouquets: A Sustainable Twist on Floral Design
Botanika, a floral design studio in West Sussex, has introduced a unique twist to traditional bouquets. Instead of using flowers, they create edible arrangements using vegetables, herbs, and even fruits.
Founder Bea Andrews arranges these edible bouquets by first hydrating the vegetables and herbs. She then sorts them into mini bunches, providing additional support where needed, and ties the whole arrangement together. Brassicas like kale, cauliflowers, and broccoli are used for their strong leaves and stems. A variety of seasonal vegetables and herbs are employed for maximum appeal, including leafy vegetables like cos lettuces, chard, chicory, and endive, which offer a range of leaf coloration and variegation. Violas, carrots, beetroots, onions, and garlic also make an appearance in these unique bouquets. Herbs like rosemary, thyme, sage, and winter savory, known for their strong stems and long-lasting foliage, are also incorporated. For fruits, aubergines, chillies, and peppers are secured with wire or skewers for use in the bouquets.
Botanika's edible bouquets offer a sustainable and innovative alternative to traditional floral arrangements. They not only look appealing but also provide a delicious culinary experience. The studio, founded by Julie Andrews, continues to push boundaries in the world of floral design.