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 vaseunless they recognize the ingredients ” As you’re planning your garden this year, I highly encourage you to add some edibles alongside your cut flowers. Not......

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