The hand carved vegetable flowers that resemble Daises, Pansies, Posies and Tulips are all carved in the same method. There are only three cuts to make these flowers. They are very fast and easy to carve once you have mastered the method. This method is outlined in the Food Art, garnishing Made Easy book and DVD set.

After you carve the vegetable flowers place then in cold water to bloom. Be sure there is a lot of water so the flowers have room to open. Store them in lightly salted water for up to 10 days. You can use them for buffet and platter displays many times. If they are on the table for an extended period of time they will dry out a little. No worries, put them back in the cold water and tomorrow you will see they have re hydrated back to freshness.