This fall, one of the most exciting things you can do for yourself is to take on the edible floral trend right at your very own table. Billy Heroman’s Flowers and Gifts loves the idea of breathing some new life into your seasonal entertaining, and that starts with following what the trendsetters are doing, then adapting for real life. Edible flowers have been inspiring chefs, mixologists and foodies alike for a couple of years now, and there’s nothing more fun that to pair a floral-forward menu with a gorgeous floral centerpiece.
Start with our Fall in Love for inspiration, then move to building your menu. This piece is filled with interest, from exotic florals to other dynamic natural elements like curly willow and foliage. This piece feels both traditional and modern, hewing to the fall color spectrum and building in lots of texture.
Once you’ve got that table set, get in the kitchen. One way to ease into the edible flower scene is to start with a cocktail, which is why we’ve included this The Ultimate Gin and Tonic recipe, courtesy of Saveur, right here. Happy hosting!
1 1⁄2 oz. gin, preferably a floral brand such as Hendrick’s
1 lime wheel
1 lemon wheel
2 juniper berries
1 Lemon verbena leaf
1 edible flower, such as nasturtium
Tonic water to top, preferably Fever Tree
Add gin, lime and lemon wheels, juniper berries, lemon verbena and flower to an ice-filled rocks glass. Top with tonic water to taste.