Introducing Lush Bites Bouquets & Edible Petal Posies from Word & Plant!
Cut flowers are beautiful—but what if you could eat them too?
I’m super excited to introduce a new seasonal offering from the farm: edible bouquets designed to brighten your day and your plate!
Every stem is farm-grown and carefully selected not just for looks, but for flavor, aroma, and culinary inspiration.
I’m excited to bring these to the Pittsboro Farmer’s Market every Thursday afternoon at The Plant (Lorax Ln.)!
I’ve designed some delicious recipes (below!) that utilize not just my bouquets and posies, but the fresh veggies and pastured meats my fellow farmers at the market will be bringing so you can assemble an entire PBO Farmer’s Market meal in one fell swoop!! Enjoy!
Field Fairy Stir-Fry
Quick, colorful, and petal-topped.
From your bouquet:
Greens (choose 2): Mustard, Kale, or Choy Sum
Herb (choose 1): Bee Balm, Mint (mountain or apple), or Rosemary
Petals (from Petal Posy): Violas, Dianthus, or Pansies
From our market neighbors:
Hakurei Turnips, Chard or Tatsoi, Ground sausage or chorizo, Spring onions
To make:
- Brown sausage + onions.
- Add turnips + greens.
- Wilt in bouquet greens + herbs.
- Top with petals (from your Petal Posy) like you’re seasoning with sunshine!
Sunshine Slaw Wraps
Crunchy, creamy, and made to roll.
From your bouquet:
Greens: Choy Sum, Kale, or Mustard
Herb: Wild Mint or Mountain Mint
Petals (from Petal Posy): Violas or Pansies
Optional: Grape Leaves for wrapping
From our market neighbors:
Shredded radishes, Arugula, Spring onions
To make:
Toss greens, herbs, and market veg with a lemony or tahini dressing.
Spoon into grape leaves or lettuce cups—or just eat it straight from the bowl.
Finish with a fistful of petals like you mean it. No half-hearted sprinkling allowed!
Petal-Packed Power Salad
Bright, bold, and full of garden love.
From your bouquet:
Mustard, Kale, or Choy Sum
Pink Mizuna (from Petal Posy)
Rosemary or Lavender (finely chopped)
Petals: Dianthus, Snaps, or Pansies
From our market neighbors:
Roasted or raw beets, Lettuce mix, Radish microgreens
To make:
- Layer greens and herbs.
- Add beets + microgreens.
- Drizzle with olive oil + lemon.
- Scatter petals with enthusiasm.
Market Mezze Dip
Fresh, zippy, and perfect with raw veg or wraps.
From your bouquet:
Wild Mint, Apple Mint, or Anise Hyssop
Lavender (tiny pinch, from Petal Posy)
Petals: Violas or Pansies
From our neighbors:
Cucumbers (if available), Swiss chard or collards, Garlic (optional)
To make:
- Blend herbs with tahini, lemon juice, and olive oil.
- Serve with cucumber slices or wrap in chard leaves.
- Top with petals like it’s farmers market tapas night!
Strawberry Garden Smash (Bonus Sweet Treat!)
Sweet, juicy, and flower-crowned.
From your bouquet:
Mint or Anise Hyssop
Lavender or Rosemary (pinch)
Petals (from Petal Posy): Dianthus, Violas, or Pansies
From our neighbors:
Strawberries (tops removed + chopped), Microgreens or baby lettuce
To make:
- Toss chopped strawberries with chopped mint and herbs.
- Let sit 5–10 minutes until juicy and fragrant!
- Spoon over dairy-free yogurt or ice cream, or enjoy by the spoonful.
- Finish with petals—because turning everyday fruit into a celebration is kind of the point!
A Few Extra Edible Surprises
Some bouquets include a little something extra—just for this week! These blooms are here for a short time and too special not to mention:
Golden Alexanders – lacy yellow flowers that add a delicate sparkle to green salads.
Bradbury’s Monarda Blossoms – bold and minty with a wild floral pop—try them in tea or as a garnish.
Coral Honeysuckle – sweet, trumpet-shaped blooms that make a lovely finishing touch on desserts or drinks.
Hot Lips Salvia – fiery and fun, with a spicy note perfect for curious palates.
Not all bouquets will have these gems, but if yours does— taste them before they’re gone!