Edible Bouquet Workshop

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Edible Bouquet Workshop

Participants will harvest plants in the edible space to make edible bouquets.

Related topics

Sustainable living, Mindfulness and wellbeing

Level of difficulty

This activity encourages participants to be creative.  Participants with limited muscle control may require slight assistance.

This worksheet is designed for a workshop for 20 participants

Target participants

All ages

External help may be required for participants with limited muscle control

Manpower

1 instructor

3-4 helpers

Objectives

To improve the physical, mental and social health of the participants

  • Physically: By participating in the harvesting activity, participants can learn about healthy organic vegetables and herbs, and how to incorporate them in their own diets.

  • Mentally: Participants can gain a sense of achievement by making edible bouquets. They will also have a mindful moment of enjoying the beauty of nature by visiting the garden, as well as through their participation in art activities.

  • Socially: Participants can make friends or socialise with other workshop participants, the bouquets can also be gifts for their family and friends to show love and care.
     

Duration

35 minutes

Budget

$220

Material List

Quantity

Cost

/​

 

/

$200

$20

/

>50 pieces​

20

10-20

1 roll or 20 sheets

20

  • Fresh flowers or leaves available for harvest

  • Containers (upcycled/reused)

  • Scissors

  • Butter paper (or old coloured paper)

  • Reused ribbons or ropes

Total Cost

$220

Rundown

Activity

Time

Content

Introduction

5 minutes

Introduce the use of edible flowers/vegetables as mindful art/ gifts. Share about the carbon footprint of flowers flown by air and the chemicals used in commercial flower production.

Harvest

10 minutes

Harvest flowers and vegetables (If time is limited, flowers/ crops can can be harvested by facilitators beforehand). Read below to find tips on what to harvest for the edible bouquet.

Make the bouquet

15 minutes

Start to make the bouquets and introduce the benefits and other uses of the harvests used. Sample bouquets can be displayed as reference. Use butter paper or coloured paper to wrap the bouquets and tie them using ribbons - encourage participants to be creative!

Conclusion

5 minutes

Debrief and ask for participants’ reflection; discuss the possible usages of the edible flowers and vegetables. Encourage participants to be creative in upcycling and environmentally-minded when choosing and preparing gifts for others. ​

*Criteria for choosing what to harvest for the bouquet:

  • Firm: easy to handle; participants will not break it easily

  • Big: easy to handle; children and elderly have a weaker muscle control in general

  • Safe: will not easily trigger allergies

  • Good for health: e.g. using stevia as sweetener to substitute sugar

  • Commonly seen in local dishes: recall memories and personal experiences

  • Colourful: visually appealing

Suggestions:

  • Nasturtium Flowers

  • Mint - Peppermint / Mexican Mint

  • Basil (Flowers)

  • Borage

  • Mugwort 

  • Carrots

  • Spinach

  • Tomato