Edible Fall Centerpiece
Pair ornamental kale with asparagus to create a stunning (and edible!) centerpiece for your fall get-together or Thanksgiving dinner.
- footed compote, small urn or container of choice
- floral tape
- wet floral foam
- 10 lavender ornamental kale
- 15 white ornamental kale
- asparagus spears
Measure Then Soak Foam
Determine amount of wet floral foam needed by placing dry blocks in compote. Foam should be 1 to 2 inches taller than vessel lip. Using knife, cut foam accordingly. Fill bucket or sink with water twice the depth of dry foam. Place floral foam in water and allow to soak for 30 minutes or until completely saturated.
Fill Vessel With Saturated Foam
Place floral foam in vessel and, if desired, secure with floral tape placed over the foam in a cross-like fashion.
Create Floral Triangle
Determine desired height and width of arrangement. Cut kale ends at an angle with knife or scissors then insert into foam working in a triangular fashion to ensure roundness of finished centerpiece.
Continue inserting kale into foam, alternating violet and white bunches. Add height and interest to arrangement with asparagus spears. Tip: Around vessel edge, insert kale in downward angle to ensure complete coverage, meaning no visible floral foam when centerpiece is at eye level.