One of my favorite things to include in any bouquet is some kind of edible ingredient, and the more recognizable the better.

Over the years I’ve tucked carrots into a famous chef’s bridal bouquet, included chili peppers and tiny eggplant in food-loving grooms’ boutonnieres, sprinkled clusters of cherry tomatoes through hundreds of centerpieces, added raspberries to guestbook displays, and woven scented herbs into as many floral designs as I could manage.

There’s nothing quite like pairing food with flowers. Most people don’t pay much attention to what’s in a vase unless they recognize the ingredients, and a little food is usually all it takes to get people talking.

As you’re planning your garden this year, I highly encourage you to add some edibles alongside your cut flowers. Not only are they beautiful for arrangements, they are wonderful for eating. We chose the varieties in Floret’s collection of edibles—including edible flowers—because they are beautiful and delicious.

All these varieties are easy to grow from seed. Many love the heat and produce abundantly from summer through the first fall frost. Because our farm is situated in an area with relatively cool summers, I grow most of my edibles in a hoophouse for an added level of heat. But if your garden gets plenty of sun, you can grow all your edibles outdoors.