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Edible Bouquets.

For a long time, I've kept lavender and rosemary in mason jars around my room; however, these edible bouquets, photographed by Kim Lightbody for Cereal Magazine - with asparagus and artichoke and cherry tomatoes and chard - would make a pretty, peculiar, (not to mention palate-pleasing) summer substitute.


In other news, how was your weekend? I've just returned from a camping trip at an airfield in Brooklyn with two-hundred other people - I'll share more about it this week! In the meantime, happy Monday...

11 comments:

  1. Those are so pretty!! For my wedding bouquet I had fiddleheads and a coffee plant. We also thought about artichoke and asparagus, but I love the way it turned out!

    These are gorgeous! I wonder if having them around the house would make me eat more vegetables? :)

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  2. I had a great weekend! Ran around did some shopping.

    These are pretty cool!! I love the pop of red the cherry tomatoes give.


    Emily
    eageremily.blogspot.com

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  3. Beautiful! This is giving me such great ideas for birthday bouquets.

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  4. Gorgeous and unique! Do you know if they last as long as ordinary flowers?

    Http://artpoliticslife.blogspot.com

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  5. Tara, sounds so beautiful!

    Emily, so do I - such a great idea.

    Nicole, I don't! But I'd guess that an artichoke would be pretty hardy, as would raw asparagus...but that's just a guess!

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  6. love the artichoke. unexpected and unexpectedly delightful!

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  7. These are unexpected and totally awesome. I had a decent weekend, despite a little meltdown yesterday over GRE stress.

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  8. I love these so much! I had hoped to have herbs in my wedding bouquet, but it didn't really work out (I did have all seasonal flowers though - no hothouse stuff for me!).

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