Edible Bouquet Workshop
Edible Bouquet Workshop
Participants will harvest plants in the edible space to make edible bouquets.
Related topics
Sustainable living, Mindfulness and wellbeing
Level of difficulty
This activity encourages participants to be creative. Participants with limited muscle control may require slight assistance.
This worksheet is designed for a workshop for 20 participants
Target participants
All ages
External help may be required for participants with limited muscle control
Manpower
1 instructor
3-4 helpers
Objectives
To improve the physical, mental and social health of the participants
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Physically: By participating in the harvesting activity, participants can learn about healthy organic vegetables and herbs, and how to incorporate them in their own diets.
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Mentally: Participants can gain a sense of achievement by making edible bouquets. They will also have a mindful moment of enjoying the beauty of nature by visiting the garden, as well as through their participation in art activities.
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Socially: Participants can make friends or socialise with other workshop participants, the bouquets can also be gifts for their family and friends to show love and care.
Duration
35 minutes
Budget
$220
Material List
Quantity
Cost
/
/
$200
$20
/
>50 pieces
20
10-20
1 roll or 20 sheets
20
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Fresh flowers or leaves available for harvest
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Containers (upcycled/reused)
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Scissors
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Butter paper (or old coloured paper)
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Reused ribbons or ropes
Total Cost
$220
Rundown
Activity
Time
Content
Introduction
5 minutes
Introduce the use of edible flowers/vegetables as mindful art/ gifts. Share about the carbon footprint of flowers flown by air and the chemicals used in commercial flower production.
Harvest
10 minutes
Harvest flowers and vegetables (If time is limited, flowers/ crops can can be harvested by facilitators beforehand). Read below to find tips on what to harvest for the edible bouquet.
Make the bouquet
15 minutes
Start to make the bouquets and introduce the benefits and other uses of the harvests used. Sample bouquets can be displayed as reference. Use butter paper or coloured paper to wrap the bouquets and tie them using ribbons - encourage participants to be creative!
Conclusion
5 minutes
Debrief and ask for participants’ reflection; discuss the possible usages of the edible flowers and vegetables. Encourage participants to be creative in upcycling and environmentally-minded when choosing and preparing gifts for others.
*Criteria for choosing what to harvest for the bouquet:
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Firm: easy to handle; participants will not break it easily
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Big: easy to handle; children and elderly have a weaker muscle control in general
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Safe: will not easily trigger allergies
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Good for health: e.g. using stevia as sweetener to substitute sugar
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Commonly seen in local dishes: recall memories and personal experiences
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Colourful: visually appealing
Suggestions:
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Nasturtium Flowers
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Mint - Peppermint / Mexican Mint
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Basil (Flowers)
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Borage
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Mugwort
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Carrots
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Spinach
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Tomato
