Ask the Expert: I want to use eggplant, asparagus, radishes, and purple cabbage in a floral design that must stay fresh for 3 days.  Any suggestions? Linda S.

Flower Shop Network Plant Expert Reply: This question was a bit tough, but we have your answer, Linda! Thanks to the help of two fantastic florists, here is what you need to know about conditioning your vegetables for floral design.

Scott Darhower from Apple Blossoms Florist in Tampa FL says, “They are not much different than a flower. Eggplant are good on their own. Radishes with their tops, I suggest removing the tops. Asparagus and cabbage need to be hydrated just as any flower. Hit heavily with crowning glory.”

Regina Berryman, a freelance florist from Memphis TN says, “I would use them with no problem as long as no cutting is involved. Whole eggplant as well radishes. Cutting may attract flies and change color. I feel ok with purple cabbage.“

For the most part, you will use vegetables in floral arrangements the same way you do with flowers. Larger veggies like eggplant will do fine on its own for several days. Be sure your more delicate vegetables like asparagus and cabbage are hydrated. Hope this helps, Linda!

(Also note, don’t eat the veggies after being used in your floral designs. Many times the water used to hydrate them has ‘flower food’ in it.)

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