This Mother’s Day, skip the florist and go to the grocery store instead. Mom will get a kick (and a snack!) out of these food-plus-flowers arrangements created by Carly Cylinder, author of The Flower Chef.


DIY deets

Trim the stems and strip the leaves from the flowers and arrange them in a vase, larger blossoms first. Use a paring knife to make a hole in the stem end of the artichoke and beets, and anywhere you like for the citrus. Stick a sturdy trimmed flower stem (like a rose stem), a skewer or a bamboo garden stake in the hole. Add the produce to the arrangement.

peel the love bouquet
Credit: Photography by Claire Benoist

Peel the Love

  • 8 to 10 yellow roses 
  • 4 or 5 orange or yellow ranunculus 
  • 2 or 3 small oranges 
  • 2 or 3 lemons 
salad days bouquet
Credit: Photography by Claire Benoist

Salad Days

  • 2 or 3 white hydrangeas 
  • 3 white mums 
  • 5 white roses 
  • 4 to 6 stalks curly kale 
  • 1 bunch mint sprigs
cant be beet bouquet
Credit: Photography by Claire Benoist

Can't Be Beet

  • 5 stems purple lisianthus 
  • 3 stems thistle 
  • 7 or 8 magenta snapdragons 
  • 1 artichoke 
  • 3 small beets