Bring your garden inside to the dining table in more ways than one. Garnish your food with edible flowers and flowers you've made from vegetables. Carved garnishes are often used in Asian cuisine. Bring a touch of the Orient to your table. Once you've mastered a few basic garnishes, create your own.
Cut the cucumber into three equal sections. Slice off the ends. Scoop out the seeds. Hollow out the cucumber sections so that only 1/4 inch of flesh remains attached to the skin and at the bottom of the section.
Slice each section into equal pieces from the top to within 1/2 inch of the bottom. Don't slice all the way through to the bottom. Trim each of the pieces/petals into a point.
Place the cucumber sections one inside the other. You now have a flower with 24 petals. Place a carrot slice in the inside center.
Peel the carrot. Rinse in water. Use the notched end of the peeler and drag in down the length of the carrot removed a v-shaped piece of carrot as you go.
Drag the peeler down the carrot four more times spaced equally apart. There are now five grooves. Cut the carrot into 1/2 inch slices. Each slice has the shape of a flower.
Cut a circle out of the middle of the flower. Fill it with a round piece of yellow summer squash cut to fit.
Wash the cherry tomato. Slice off the top. Scoop out the seeds
Place the tomato stem end up. Cut the tomato into six slices vertically but not all the way through to the end of the tomato.
Press the slices down a bit to resemble petals. Place a round piece of yellow summer squash at the center of the tomato for the stamens.
Remove the onion skin from the onion. Slice off the top of the stem end of the onion. Slice off 1/4 inch off the root end but don't remove the root plate that holds the onion layers together.
Place the onion root end down. Slice the onion in 1/2 inches slices but don't slice all the way through.
Turn the onion 90 degrees and slice again in 1/2-inch slices. Place the onion in ice water. It will open up and resemble a chrysanthemum.
About this Author
Katie Rosehill holds an MBA from Arizona State University. She began her writing career soon after college and has written website content and e-books. Her articles have appeared on GardenGuides.com, eHow, and GolfLinks. Favorite topics include personal finance - that MBA does come in handy sometimes - weddings and gardening.