Eat Your Vegetables (and Wear Them, Too!)
Recipe of the day
If you want to take a non-traditional approach to the typical flower bouquet and centerpieces, why not use vegetables? There are more leafy greens in season during the fall and winter months, plus, your centerpieces can function as an edible piece.
Brightly colored radish and carrot boutonnieres are another great way to add a splash of color to a time of year when flowers are scarce in certain regions.
Try a sculpted vegetable bouquet made to look like flowers, a bright purple head of cabbage or carry a broccoli, asparagus and artichoke arrangement with beautiful dark green kale tucked inside.
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