Produce Aisle: Bridal Bouquets Full of Fruits and Veggies
HERBAL BLEND (above)
Featuring green cabbage and cherry tomatoes on the vine, Wild Bloom’s soft, textural arrangement is deliciously fragrant, thanks to the addition of fresh herbs such as basil, sage and bay leaves. Bouquet composed of sage, chamomile, flowering Thai basil, flowering cinnamon basil, purple and green cabbage, bay leaves, Juliet garden roses and cherry tomatoes on the vine, $150, from Normandy Park–based Wild Bloom.
Crafted from fragrant rosemary, vines and seasonal blooms grown in florist Sam Crowley’s own garden, this Tuscan-inspired bouquet is woodsy, wild and wonderful. Bouquet composed of scabiosa, chocolate cosmos, olive leaves, fig branch, dahlias, David Austin garden and spray garden roses, anemones, ranunculus, clematis vine and rosemary, $200, from West Seattle–based Fleurt.
This bouquet features the best of earth and ocean: Florist Anne Bradfield married wild holly and other native grasses with kelp and pearlescent oyster and mussel shells to create a stunning homage to the sea. Bouquet composed of kelp, oyster shells, mussel shells, berzellia, sea holly, green dianthus, Marianne Panda anemones, ornithogalum and bear grass, $245, from Georgetown-based Floressence.
BEAUTY IN NATURE
The maroon and peach palette of this lush Flora Nova creation is made even more eye-catching by colorful produce that includes luscious figs, persimmon and raspberry vines. Bouquet composed of Cafe au Lait and Arabian Night dahlias, David Austin Juliet garden roses, scabiosa, chocolate cosmos, maidenhair fern, raspberries and raspberry vines, purple kale leaves, persimmon, figs, artichokes and grapes clusters, $285, from Lower Queen Anne–based Flora Nova Design.