Make a flower from an onion. Vegetable flower: master class

Simple home carving with step-by-step photos.

CHRYSANTHEMUM from Chinese cabbage

1. From a head of Chinese cabbage weighing from 300 to 700 g, remove loose leaves and cut off the top part of the head, leaving about 12-15 cm.

2. We work with a carving groove knife of oval or triangular cross-section.

3. We make sections of different lengths along the thick veins of the leaves, directing the knife from the top cut of the leaf to the base of the cabbage. We make the beginning of the cut thinner. As we approach the stalk, we deepen the knife into the cabbage.

4. Without cutting 1.5-2 cm to the stalk, remove the large cut leaves. If the sheet holds tightly, use a small knife to make several cuts.

5. We cut the subsequent rows of leaves in the same way, shortening the length of the chrysanthemum petals towards the middle. If the edges of the petals are thin enough, then in cold water they will curl into rings or bend beautifully.

6. Place the “chrysanthemum” in ice water for half an hour. The product will take on an elegant shape. Let's cut a couple of green "leaves" from the cucumber and make a composition on a platter with salad or various cuts.

Cucumber LILY

1. Cut a piece of cucumber measuring 7-8 cm, trimming the tail. Let's make a leaf-shaped cut without cutting to the bottom edge of the workpiece.

2. Make other leaves, with a small distance between them, going around the workpiece in a circle.

3. Using a knife, make a cut in a circle 1-2 mm thick, creating a platform for cutting the next row. petals.

4. Using an oval knife, make the next row of petals in a checkerboard pattern relative to the previous row. Again we trim the area for the next level of petals. Make as many rows as the size of the workpiece allows.

5. Using a noisette or knife, scrape out the core of the cucumber, creating enough space to place the core in the center of the flower.

6. Cut the leaves with scissors and create a triangular shape at the ends. Dip the flower in ice water for a few minutes and it will open beautifully.

7. We will make a core of a suitable size from carrots, pumpkin or radishes. Decoratively decorate it with cuts.

8. Insert the core into the flower. Can be attached to a toothpick.
We put the lily on a branch with leaves or on a painted wooden kebab stick. The leaves for it can also be cut from a cucumber.

Carrot cone

1. Peel a dense carrot with a diameter of at least 3 cm, cut a straight piece measuring 8-12 cm. Use a knife to make a square “tail” for the future cone. Next, let's give it an oval shape.

2. Having processed the workpiece in a circle with a knife, we will give the thick end of the cone a rounded shape and prepare a platform for cutting out the first row of scales.

3. Visually divide the thick end of the workpiece into 6 parts, cut out 6 petal scales in a circle. The depth of the cut is 2-3 mm.

4. Using a knife, make a conical cut (deepening the end of the knife by 2-3 mm) under the scales, creating a three-dimensional pattern of the first row, thereby creating a platform for the next row of scales.

5. In a checkerboard pattern relative to the previous row, cut out the next row. We cut the area again for the next row of scales. We make as many rows as the size of the workpiece allows.

6. Dip the cone into ice water for 10-15 minutes - it will open a little and harden.

CALL ALLAS from hot peppers

ADVICE. If pepper burns your hands after work, wash them thoroughly and wipe them with vegetable oil.

1. Take red or green hot chili pepper.

2. Cut along the length from the stalk to the tip.

3. Carefully trim the pulp around the stalk. The seeds should remain on the stalk.

4. Unwrap the pepper, rinse it in cold water and shape the piece into a calla flower.

5. Make a hole on the opening of the future flower and carefully insert the stalk with seeds into it.

6. Cut out leaves from any green product (cucumber, etc.) and create a figured composition.

1. Shape the carrots into a cylinder. Pierce along the center line with a thin wooden skewer.

2. Soak the vegetable in a salt solution for 2 hours (1 tablespoon of salt per glass of water). The product should be soft enough and not break when cut thinly.

3. Visually divide the vegetable into four sides. We make equal cuts on the top and bottom sides, cutting all the way to the skewer. The distance between the cuts is 0.5 cm. We will make cuts on both sides - between the cuts on the top and bottom sides.

4. Carefully cut the fruit in a circle with a long thin ribbon to the skewer. Cut off the skewer with the “stem” and straighten the net.

5. 6. We cut out several different colorful fish from a wide variety of products.

LILY from carrots

1. Shape the vegetable into a cone and pentagon, cutting with a long knife in a circle on five sides.

2. On each of the 5 cut sides, cut a petal.

3. Shape the petal using scissors.

4. Remove some of the pulp from under the petals of the first row (to make the cone thinner). We cut out five more petals, placing them in a checkerboard pattern relative to the petals of the first row. We do the third row in the same way.

5. Using a knife, shorten the remaining core and cut it into a cone

6. Split the core into stamens using a knife.

DAHLIA

1. Let’s make a slightly flattened round piece with a diameter of 5-6 cm from a homogeneous product.

2. Using a medium oval knife, cut out 7-9 petals, deepening the knife towards the core.

3. Trim the excess flesh under the petals of the first row, forming a platform for the next row.

4. Cut out the petals of the next row with knives of different sizes, similar to the first row. We place them between the petals of the previous row. We make as many rows as possible.

5. Cut to the end and shape the middle.

CHRYSANTHEMUM from onions
for decorating salads, meat, fish and vegetable dishes

1. To prepare chrysanthemum, take a small round onion.
You can take either white or red onion. The smaller the bulb, the more beautiful the flower turns out.
Try to choose a thin-walled bulb, then the petals will be thinner and open more beautifully.

2. Peel the onion and cut off the top and bottom about 0.5 cm.

3. Using a thin sharp knife, carefully cut almost in half, leaving about 0.5 cm short.
The incision is made from the top side - where the feather grows.

4. Then cut in half again in the same way.

5. Next, cut into as many pieces as possible. It is advisable to make as many cuts as possible.
If the cuts are not made deep enough, the flower will not bloom well, and if the cuts are made too deep, the flower will fall apart.

6. Place the onion in water at room temperature - the water should cover the onion completely.
After an hour and a half, the chrysanthemum should “bloom”. The time for chrysanthemums to “bloom” depends on the type of onion. Some varieties require 40 minutes, while others require a couple of hours.

7. To add brightness to the flower, dip the tips of the blossoming chrysanthemum in beetroot juice (rub the raw beets and squeeze through a cloth). Painting time - until the desired color is obtained. You can use any other food coloring - brightly colored juice (for example, cherry, blackcurrant), yellow saffron solution, Cahors or other red wine, pickled beet brine, etc.
You can paint the entire flower.

Orange colored "chrysanthemum" on a salad.

Onion flower

1. Peel the onion without cutting off the root seal, but only thoroughly clearing the roots.

2. Make 4-5 cuts (in this example we make 4 cuts) to a depth of 2-3 layers (in this example - 2 layers).

3. We bend the outer layers (petals), and remove the inner cut layers with a knife. We do all this with caution, because... the petals are very brittle.

4. We cut the layers of the onion again, shifting the cuts in a checkerboard pattern relative to the first petals. We leave the first cut layer, and remove the inner layers again.

5. Repeat these steps until we reach the middle of the onion.

7. Then place in a vinegar marinade of water, vinegar and sugar (vinegar and sugar to taste) for 10 minutes or more to obtain the desired taste.
If you want to get a colored flower, you need to add food coloring to the marinade (see previous recipe).

Remove the “flower” from the marinade, lightly shake off the liquid, arrange the petals beautifully and place on a plate.

Leek flower

1. Fold a wide leaf of leek in half lengthwise and make frequent cuts on the fold side, as shown in the photo.

2. Roll it up - this will be the core of the flower.

3. Make petals from the wide parts of the onion.

4. Secure the flower with toothpicks and place on a plate.

Leek bow

1. Peel young fresh leeks, cut off the white dense part about 20 cm. At the same distance from each other, cut the onion longitudinally with several slits to the full depth (to the center).

2. Bend back the “petals” of the first row and cut them approximately in the middle, giving them a triangular shape.

3. Fold the petals of the next row inward like a bow.

4. Continue folding the petals row by row. If the bow does not hold well, you can strengthen it with pieces of wooden toothpicks.

Festive “bouquet” of Chinese cabbage

1. Take a medium head of Chinese (Peking) cabbage.

2. Cut off the top loose part.

3. Traditionally, vegetable carving (carving) is performed using special knives of various shapes. For example, such chrysanthemums are cut with a carving knife in the shape of a groove. But you can use a simple tool at hand - a lid from an olive can, which needs to be bent in half to make an oval groove. The edges of the resulting groove are not too sharp, but you still need to be careful. You need to adapt to holding it as comfortably as possible without touching the edges.

4. Take the groove in the indicated manner and cut long grooves along the hard part of the head of cabbage. At first, the groove should not go very deep. Closer to the base, you need to direct it deeper inside.

5. Before reaching about 2 cm from the end of the sheet, you need to stop. Take out the groove and cut out the petal next to it. First, 3-5 petals are placed on one sheet.

Turn dishes on a festive or everyday table into an artistic painting. Let bright flowers bloom on their surface. If you know how to make a flower out of vegetables, it will not be difficult at all. Then you can quickly turn an ordinary carrot into a lily, an onion into a chrysanthemum, and a tomato into a rose.

The tomato becomes a rose

You can start with the simplest decorations, talking about how to make a scarlet rose from a tomato. Take a tomato and, using a sharp knife, cut a thin strip of it in a spiral 1 cm wide, starting from the top.

After this, take the resulting curl, twist it in the shape of a rose and place it on the salad. You can make not just one such flower from vegetables, but several. Then the dish will bloom with scarlet roses. If you have yellow, black, white tomatoes, cut out roses from them; such variegated flowers look great on the table.

The pulp can be used in salad or using it to take another photo will help with this.

More ideas that a tomato will help implement

Cut as many tomato slices as you want to make fun little flowers. You can also use whole fruits with peel. Place spinach or small lettuce leaves on a plate in a semicircle. Place a tomato slice in the middle. The flower will be mischievous - with eyes and a mouth. Make eyes from two small circles of cucumber, and pupils from an olive cut in half.

Form a mouth from a semicircular piece of carrot, and place sweet corn in the form of teeth. The flower stem can be a branch of celery, parsley or dill. You can put the same flower on the plate next to it. Serve the salad to your child: even if he didn’t like it before, he will eat it with pleasure.

If you want to make a vegetable flower in 30 seconds, use a small, sharp knife. Stick it into the center of the tomato and make a zigzag cut in a circle. Separate the two halves, place each on a lettuce leaf - and the exotic red lily is ready!

Blooming carrot rose

This vegetable also gives limitless scope for imagination. To create flowers from vegetables with your own hands (in particular, from carrots), take a fairly large root vegetable. Clean it, if the crown has a slightly greenish core, cut off this part. Below it, cut a piece that will be 6-8 cm in diameter, and the height of this piece will be 5 cm.

If you have special knives for carving, take one called Thai. If not, take a regular small one with a thin tip. Turn the workpiece with the thick end towards you. To round a sharp corner, cut a thin ring at the top edge. It won't be needed. Next, cut out a semicircular petal on the base. Using a knife, remove some of the pulp from under it. This will make the petal look more distinct.

In the same way, cut out 3 more petals nearby at the same level. In this case, each subsequent element should extend beyond the previous one by approximately 5 mm. Hold the knife at 45 degrees. Cut the petals of the second row so that they are staggered relative to the first. Now hold the knife in a more vertical position.

Before completing the third row, cut off the pulp in the form of a ring from the edge of the workpiece and remove it. Using this technology, perform 8-9 rows. Turn the rose over and admire its splendor.

Simpler options for orange vegetable decorations

You can make carrot flowers in an easier way. If you want orange daisies floating in the soup, place the peeled carrots vertically. Cut 4 strips symmetrically from top to bottom. Lay the workpiece horizontally and chop it into thin circles. Each one will look like a flower. If you wish, you can make its petals rounded. A child will also eat soup with such decoration with pleasure. You can place carrot daisies along the edge of the plate, put a second dish in it, which both the child and even the adult will greet with a bang.

Make a rose out of this vegetable as well. To do this, cut the shavings from it in a spiral. Then, just like with the tomato, arrange it in the form of a rose. To make the shavings more pliable, you can immerse them in warm, slightly salted water for 15 minutes.

Beetroot charm: decorating dishes

The photo will help you understand how to cut directly on the beets. To do this, first wash, dry the fruit and peel the peel.

Next, start making the core. To do this, insert the thin sharp tip of the knife into the middle part of the fruit 2 cm. Draw a circle with a diameter of 1.5 cm around this place. Step back 2 cm beyond this ring, use the tip of the knife to draw a circle with a diameter of 1.7 mm. Using the same point, remove the resulting 2 mm wide ring. Step back another 5mm outwards, draw a circle and remove the 2mm rings.

The middle is ready, it’s time to make the next flower from vegetables, in particular its petals. From the outer circle outward, draw a petal with a knife, then the next one. Complete the entire first row in this manner. Poke the point of the knife 2 cm and carefully cut the outline of all the semicircular petals. Then cut out 2 veins on each of them.

Step back 1 cm from the edges of the petals, draw a circle, cut out the flesh at this place with a 5 mm indentation. Then the petals will become more distinct. In a checkerboard pattern, cut out the second row of petals, which are 1.5-2 times larger than the first. Also mark the veins on them.

Finally, cut off the beet pulp along the edge, and the vegetable flower is ready.

Celery will give room for creative imagination

A real masterpiece can be made in a matter of minutes from the stems. Usually its stems are eaten, and a small piece near the root zone is thrown away. And in vain, make a fabulous flower out of it. Dilute your favorite color of food coloring according to the instructions. Holding the root part, dip a cut of celery into the paint. Turn it over, put it on a plate, let it dry and you can decorate the holiday table.

If you don't have celery, the bottom of the bok choy will do. If you do not plan to use this flower later, you can dip it in ink or paint and make an original stamp on the invitation envelope. After the paint has dried, give or forward the invitation to those you want to invite to visit. They will never guess what kind of print it is. And when they come, they will see original flowers made from vegetables; you can make a whole composition out of them with your own hands.

Festive bouquet: first touches

Guests will be even more enchanted if the center of the festive table is dazzling with a colorful bouquet. When they look closely, they will understand that instead of buds there are flowers from carrots, peppers, tomatoes, white cabbage, and the role of greenery is played by lettuce leaves.

Start by preparing a vase of a suitable diameter; it should not be narrow and transparent. In the center, place a piece of white foam rubber of the same diameter as the vase, but it should not reach 7 cm from its edges.

Take wooden skewers. Put carrot roses on some of them. To do this, you just need to pierce the flower from the back with the end of a skewer. In the same way, attach cone- and barrel-shaped sweet bell peppers.

We continue to create a miracle bouquet

A quick master class will show you how to make other elegant edible decorations. Flowers from vegetables (tomatoes, cabbage) are not difficult to create.

Thread 2 small red and yellow (drop-shaped) tomatoes onto skewers. Take a leaf of white cabbage and cut out a star with not very thin rays. Fold 2-3 corners so that they meet each other halfway. Pin them together with a skewer at this point. The remaining 2-3 corners will be positioned freely, like blossoming petals.

In the same way you can make from

As you make each flower, insert the free end of the skewer into the sponge. Moisten it with cool water to prevent the greens from wilting. Drape the gap between the skewers with basil sprigs and lettuce leaves. You can use parsley, dill, whatever you have on hand.

Cucumber to the rescue

When covering the question of how to make a flower from vegetables, we can also mention the cucumber. In addition to the common method - spiral chips, there are many others.

Chop the cucumber into 7mm thick slices. If you have small flower cookie cutters, place them on the cookie cutters, press and cut out. You can do this with a knife.

If you don’t have extra time, cut the cucumber into thin slices and place them in the shape of a flower on a plate or finished dish.

Flowers made from vegetables and fruits will decorate any table or room, and will help turn even a weekday into a festive one!

Step 1. Making a lily from an onion.
Take a flat onion (preferably not a very large one) and peel it. We take a sharp knife, place the onion up with the side where the stems grew, down with the root and carefully cut the onion across - without cutting about a centimeter to the end. Rotate the onion 90 degrees and cut again.
And thus, we turn the onion and cut it without cutting it to the end. The more often the cuts are made, the more beautiful the petals will turn out. Just don't overdo it ;)


So we have a cut onion. Where is the lily, you ask:) In order for our flower to bloom, it needs to be placed in water for an hour or two.

If you add apple cider vinegar and salt to the water, the flower will also be pickled and quite tasty.

We take the bulb out of the water and begin to straighten the petals a little with our hands. Try not to pull too hard to avoid tearing it off. Do it carefully.

Step 2. Color our lily.
You can dye with natural and artificial dyes. Natural dyes are beets and turmeric. They produce pink and orange colors. Onions colored with beet juice come out a very beautiful color. And the lily turns out just like a real one.
To color the flower, pour 1-2 tablespoons of beet juice. You can get juice like this: grate the beets and squeeze them lightly. We take the onion out of our water and move the leaves through the juice. Then we put it back into the water and add juice there. And let it lie there for 10 minutes.
When you remove the flower, lightly straighten the petals again and place the lily on a paper towel to drain excess water.
That's it, our onion lily is ready! It's time to go decorate the dishes!

Carving is the art of carving fruits and vegetables. decorated with beautiful flowers carved from vegetables using the art of carving. In many restaurants, at formal banquets, there are bouquets of vegetables and fruits in vases.

The art of curly cutting of vegetables is taught at special courses and catering establishments.

Flowers are made from cut vegetables and placed on the festive table in a vase, as in the photo or dish.

Special tools are used for cutting. In this article you will become familiar with the art of cutting vegetables into shapes.

Set of carving tools

Main knife

An ordinary knife may be quite suitable for cutting vegetables. The knife should have a pointed end and a durable blade made of high-quality metal and not bend.

The knife handle should be ergonomic so as not to feel tired while working.

As the main knife, you can also use a sickle knife or, as it is also called, a Thai knife. It is convenient for them to make rounded cuts and cuts in hard-to-reach places, somewhere in the middle of the flower.

Carving knives

Carving knives are special knives for shaped cutting of vegetables and fruits.

They are sold in a set (over 100 items) and individually.

In this article, a carving knife with a triangular cross-section (acute or V-shaped) will be used to make flowers from Chinese cabbage and

creating oblique cuts when making some flowers in carving art.

Knife notch

Notch knife - also called a noisette knife or ball knife with a diameter of 10 mm, 15 mm, 18 mm. This is a very convenient and necessary tool.

With its help, you can cut out a small ball from any vegetable to make the stamen of a flower (chamomile, primrose).

Scissors

Scissors are needed to give the petals of finished flowers the desired shape: pointed, oval, wavy, as well as to cut fringe along the edge of the petals when making a double flower.

Carving and the process of choosing the right vegetables

How to choose vegetables for carving?

Flowers can be cut from a variety of vegetables: radish (black, white, daikon and radish), beets, carrots, rutabaga, Chinese cabbage, turnips, bell peppers, zucchini, cucumber, kohlrabi, eggplant, onions and other vegetables.

Choose vegetables depending on the shape of the flower you want to get. For example, to cut large flowers you will need large, hard, round-shaped vegetables - beets, red beans, turnips. For cone-shaped flowers, such as lilies, bells, it is better to use oblong-shaped vegetables - radishes, daikon.

You can cut lush chrysanthemums, asters and daisies from Chinese cabbage. From the leaves of leeks and red bell peppers - amazing flowers and poppies.

When purchasing, make sure that the vegetables do not have rot or mechanical damage, as well as voids in the pulp. choose heavier ones and estimate the weight on your hand. If there is cotton wool inside, the vegetable weighs much less.

Do not try to purchase very fresh vegetables “fresh from the garden”. Their flesh is very juicy and elastic, and when cutting out a flower, small parts can break off.

How to color and preserve cut-out flowers?

Yellow flowers can be cut from pumpkin or turnips, green ones from green radishes, red ones from beets and bell peppers, orange ones from carrots.

If you want to cut out a flower of a different color: burgundy, pink, lilac, lemon, blue, violet, use food coloring.

To do this, cut a flower from a white root vegetable and place it in a container with a solution of food coloring of the required concentration or in a vegetable broth. You can dip only the petals in the dye, then you will get a beautiful color transition from dark to light.

Remember, flowers from vegetables come into contact with food on the table, so they must be safe for human health, therefore, the dyes must be natural.

If your color is too intense, run the flower under cold running water until you get the desired shade.

In order for the flower to “bloom”: and the petals to bend beautifully, place the freshly cut, not yet painted flower in a container with cold water for 10 - 15 minutes, and then carefully bend the petals with a knife at your discretion. To do this, carefully run a knife along the outer or back side of each petal, as if stretching it, and bend the tip in the desired direction. Decorate dishes with cut out flowers.

To preserve flowers until the day of the celebration, place them in a container of cold water and place them in the refrigerator. Change the water often, then the flowers will look fresh and elegant even after a few weeks. Decorate the snacks as in the photo.

Carving flower cutting on the theme - Orange blossom

Orange blossom is the white flowers of the orange tree. They (live or artificial) decorate the bride’s wedding dress.

Vegetables for flowers: radish

Execution of work (carving):

1. Take a large round radish.

2. Form the first row of petals by making rounded cuts across the entire surface of the radish from top to bottom.

3. Parallel to the petals of the first row, cut another petal from each side. Try to leave a strip of skin at the end of each petal.

4. Finish the flower by removing the pulp from the middle: first cut the ribs and then “split” the remaining pulp into stamens of different lengths.

5. Dip the flower in cold water for 5 - 10 minutes, then bend the petals of the first row outward, and the second row inward.

You can continue to cut out the petals until you have used up all the pulp in the middle.

You can decorate dishes with salads and cut flowers from radishes, and if you are a very enthusiastic person with imagination, you can decorate the holiday table itself and create a bouquet of vegetables and place it in a vase on the table. There will be enough surprise for the guests for the whole evening.

Cutting flowers from vegetables to decorate dishes on the theme - Forget-me-not

Vegetables for flowers: radish (black, white, daikon, radish), carrots

Execution of work (carving):

1. Cut an even cylinder with a diameter of 2 - 3 cm from the root vegetable. At the same distance from each other, make 5 grooves on its side surface and round their corners.

2. Place the cylinder on the board and cut thin flower plates from the base.

3. Dip the flowers into a container of blue or pink food coloring.

4. Cut the carrot strip into small squares.

5. Using a toothpick, secure the squares in the center of each flower.

6. Form a dome around a piece of any white, hard vegetable and secure the flowers on it as tightly as possible to each other.

Tip: You can cut the plates from a round cylinder, and then give them the desired shape using metal flower-shaped molds designed for cutting out chocolate and jelly figures.

Use Forget-me-not flowers to decorate culinary dishes or create a bouquet to decorate a festive table.

DIY carving on the theme - Buttercup

Vegetables for flowers: pumpkin, turnip

Execution of work (carving):

1. From half a peeled medium-sized turnip or a cylindrical piece of tuyuva, cut a thin round plate with a diameter of 3 - 4 cm.

2. Using scissors, make 5 cuts from the edge of the plate to the center, at an equal distance from each other. Round the petals and give them a heart shape, making a bend in the middle.

3. Using a paring knife, cut a round ball out of the turnip. Prick it onto a toothpick, dip it into gelatin diluted in cold water, and then into millet.

4. Using a toothpick, secure the stamen ball tightly in the center of the flower. Make another 10 - 12 flowers and assemble the composition.

You can use a piece of yellow bell pepper with seeds as the center.

Tip: If you carved a daikon or radish buttercup, color it yellow using food coloring.

Tip: Before arranging the dish, shorten the toothpicks that secure the center of each flower to the desired length.

As you understood correctly, you can decorate dishes with flowers and create a bouquet.

Vegetable figures on the theme - Chamomile

Vegetables for flowers: radish (black, white, daikon), carrots for the middle

Execution of work (carving):

1. Peel a large root vegetable and cut off a thin plate with a diameter of 5 - 7 cm.

2. Using scissors, make 4 cuts on the plate at equal distances from each other.

3. Now make 3 cuts inside each sector. It turned out 12 petals.

4. Using scissors, give the petals a pointed shape by cutting off the corners.

5. Using a gouge knife, cut a ball out of the carrot. If desired, cut it into a mesh.

6. Using a toothpick, secure the ball in the center of the daisy.

You can decorate dishes with daisies and place them mounted on branches in a vase on the festive table.

Decorating vegetable salads on the theme - Scarlet poppy - carving to help

Vegetables for flowers: red bell pepper, black radish for the center

Execution of work (carving):

1. Select a large pepper without scratches or blemishes. Step back a few centimeters from the stalk and cut off the top part. We won't need it anymore.

2. Remove the seeds from the pepper. Decorate the edge by making 4 - 5 arched petal cuts of the same size.

3. Use knives to carefully separate each petal. Bend the outer petals outward and soak the flower in cold water for a few minutes.

4. Cut a large piece of unpeeled black radish into a mesh.

5. Use a toothpick to connect the center to the flower.

Tip: If you used a white radish to make the center, dry it, then dip the top in the dissolved gelatin and then in the poppy seed.

You can create a bouquet of scarlet poppies and it will be a real sensation for guests. And then the guests will understand - this is carving.

Good luck to all blog readers in decorating dishes and holiday tables with figured flowers from vegetables, created with your own hands using carving art.

Food should not only be tasty, but also beautifully presented. After all, first we eat with our eyes, and then we start the meal itself. You can simply decorate this or that dish with a sprig of herbs, but flowers made from whole vegetables will look much more beautiful. Bright roses, chrysanthemums, and daisies will turn any lunch into a celebration.

Any hard vegetables are suitable for flowers: cucumbers, daikon, radishes, tomatoes, onions, sweet peppers. You don’t have to be perfect at carving to make a beautiful flower craft. It is enough to learn a few lessons on the formation of flowers and every housewife will be able to aesthetically serve any ordinary dish. Even the usual “Herring under a fur coat” or “Olivier” will play differently if a bouquet of beet or carrot roses is on top. Next, we will take a step-by-step look at how simple vegetable flowers are made.

An ordinary bulb can easily turn into a gorgeous white chrysanthemum. This flower can be used to decorate a salad or main dish.

You will need:

• 1 small onion;
• water at room temperature.

Manufacturing process:

1. For chrysanthemums, a small, dense onion is suitable. It is desirable that the onion be thin-walled. You can take white, pink or blue onions. Accordingly, you will get flowers of different colors.
2. Remove the peel from the onion, cut off the top and root. Using a sharp knife, cut the onion lengthwise, not cutting 0.5 cm to the bottom edge of the onion. When cutting, we start from the top edge, where the feather usually grows. Now we make another longitudinal cut perpendicular to the first one. The result is an onion almost cut into 4 parts.
3. We cut each quarter into several petals, moving the knife in the same direction (from top to bottom, without cutting to the end). We try to make the cuts carefully so as not to damage the adjacent petals.
   

   The notches should be deep enough to make the flower lush. But if you cut too much, the bud will simply fall apart and will not hold its shape.

4. Pour water at room temperature into a deep bowl, place the onion in it so that the liquid completely covers it. Leave for one and a half hours. Gradually the onion will bloom in water and turn into a lush chrysanthemum, as in the photo
5. Depending on the type of onion, it may take more or less time to open. If time is running out, you can carefully spread the petals with your fingers, then the flower will be ready even earlier.

Fresh cucumber rose

You can decorate any salad with a beautiful rose or place it in the center of a plate with sliced ​​meat or vegetables. Anyone can make such a flower, even those very far from cooking and carving.

You will need:

• 1 long fresh cucumber;
• vegetable peeler;
• toothpicks.

Manufacturing process:

1. From a washed, dried cucumber, we begin to cut thin longitudinal strips with a vegetable peeler, from which we will subsequently form petals. We won't need the very first strip of skin.
2. Slowly cut the strips until we reach the core with the seeds. Because the cut parts with seeds will fall apart, then we turn the vegetable over on the other side. Cut strip by strip again. One medium cucumber yields 16-20 pieces.
3. We select the narrowest and shortest strip, roll it into a tube with a slight spiral offset, forming the middle of the flower.
4. Now we form the first petal. Without letting go of the center of the bud from your hand, take a strip of cucumber with your free hand and wrap one end of it behind the spiral tube. A little lower we make a bend away from ourselves, lowering the second end to the base of the bud. We wrap the remaining end of the strip around the base of the rose as low as possible. The petal is ready.
5. We apply the next strip to the base of the first petal, bend it in the same way away from ourselves and wrap the tip around the bottom of the flower. We try to form subsequent petals in a checkerboard pattern so that the base of the previous petal is covered by the next one. Because Since the vegetable strips are covered with sticky cucumber juice, the petals will easily stick together. If we come across blanks that are too long, we shorten them as we work.
6. Don't worry if somewhere the flower turns out to be asymmetrical or crooked, this will give the rose a more natural shape. To form one bud we will need about 11-12 petals.
7. At the end of the work, the flower can be secured with a toothpick, supplemented with several leaves from the same cucumber or several sprigs of parsley.

Using the same scheme, you can make roses from daikon, carrots, pickles, etc.

The orange root vegetable produces very beautiful bright flowers that do not require additional coloring. You can easily make a beautiful lily from a small carrot in a matter of minutes. It can be used to decorate a salad, aspic or snack cake.

You will need:

• 1 long carrot;
• sharp knife.

Manufacturing process:

1. Wash the carrots and peel them. We make sure that there are no damage or wormholes on the carrot. We cut off the top and bottom parts of the root vegetable to make a barrel. Cutting off the excess, we form a pentagon from the carrots.
2. Armed with a sharp knife, we cut off a thin petal strip from each edge, not cutting a little to the very bottom. We sharpen each petal at the ends, cutting off the excess at the corners.
3. We cut off the next row of petals, but not from the place where the first ones were cut off, but slightly moving to the side. The petals should be staggered. Thus, we cut out 3-4 rows of petals depending on the thickness of the carrot.
4. We round the remaining central part to form a cone. At this point our lily is ready. The same white lily can be cut from daikon.

Pink beet bud

If you need to beautifully decorate a dish with roses, then the most beautiful rose comes from table beets. The root crop has a bright color that smoothly changes shades.

You will need:

• 1 large beetroot;
• small kitchen knife with a thin blade.

Manufacturing process:

1. First, let's prepare the vegetable for work. Wash the beets thoroughly and clean them. Now we give it the desired shape. On one side we outline the base of the bud. We give it a conical forum, cutting off all excess. The petals will be cut along the cone, the second part remains round.
2. We outline the place where the first lower petal will be located. Holding the root vegetable firmly, we cut off the first petal, not cutting 1-0.5 cm to the end. Moving from the center along the wall of the cone to its base. Closer to the base, the petal should thicken, and we try to make the edge very thin.
3. We cut out all the excess from under the petal. To do this, place the knife at an acute angle to the inside of the cut petal and cut off what is unnecessary. This way we create additional space between the rows of petals. We go around the circle, cutting off the petals - the first row is ready.
4. Now we begin to cut the second row, only forming the petals in a checkerboard pattern relative to the first row. We also remove excess pulp. If necessary, trim and round the edges of the petals.
5. We make the third level in the same way, only gradually reducing the size of the petals and changing their angle of inclination, because the cone will become increasingly truncated. The petals must be handled with extreme caution, because... They are very fragile and can break off with one careless movement.
6. Having made 4 levels, we proceed to making the middle of the bud. We also cut out petals from it, only they turn out to be quite small.
7. We inspect the bud for the last time and straighten the petals. The pink beet bud is ready.

Sweet pepper flower

Using peppers of different sizes and colors, you can get a beautiful floral bouquet that you can even snack on.

You will need:

• 1 pod of sweet pepper with a tail;
• cold water;
• small kitchen knife.

Manufacturing process:

1. Taking the pepper by the tail, we make cuts with a sharp knife. We move from the top of the pod to its base, without cutting a couple of centimeters to the tail. Cut all the pepper pulp into thin strips, moving in a circle.
2. We cut each resulting narrow petal lengthwise into two more parts. Therefore, it is better to take meaty peppers. If we cut off only the peel, it will curl into a circle. And if a little pulp remains on the peel, then both petals will be straight.
3. When chopping the vegetable is finished, immerse the pepper in cold water for a quarter of an hour. The petals in the water will open and spread apart, making the flower voluminous and beautiful. If we leave only the skin, it will curl into a ring, forming beautiful curls along the radius of the flower. Such an elegant flower will become a real decoration of the festive table.

Edible carrot flower

The blanks for this fabulous flower are cut out very simply. Then they are collected with a toothpick and the decoration is ready. And to make the flower tasty to eat, the petals are kept in a marinade.

You will need:

• 1 large thick carrot;
• salt and vinegar to taste;
• water;
• sharp knife;
• toothpick;
• vegetable peeler;
• 1 small onion.

Manufacturing process:

1. Wash the carrots, peel them, and make an oblique cut. Using a vegetable peeler, cut thin petals along this cut.
2. Cut each petal in half from one edge to the center of the workpiece. At this point, the petal will fold and prick onto a toothpick during assembly.
3. From the opposite side along the edge to the center of the workpiece, we cut off narrow strips on both sides of the top of the petal. For one flower we make 4 large petals and 4 slightly smaller ones.
4. So, let's start collecting the flower. First we put the large petals on the edge of the toothpick. To do this, take the first piece, string first one half of the part cut in half onto the edge of a toothpick, and then the other. Thanks to this, the petal takes on the shape of a boat. The cut off antennae stick out. We string all 4 large petals, placing them opposite each other.
5. Now we also put on smaller petals, but we arrange them in a checkerboard pattern. Place a piece of white onion on the end of a toothpick to imitate the core of a flower.
6. To make the flowers tastier, add table vinegar and salt to taste to boiled chilled water. Stir everything well, put our flowers in there for an hour. Decorations marinated in this way can be stored in the refrigerator for several days.

The bright red hot pepper antarium looks very impressive on the table. A dish decorated with such a flower will not go unnoticed. And making such a decoration is not at all difficult.

You will need:

• 1 pod of hot pepper;
• scissors;
• sharp knife.

Manufacturing process:

1. We wear rubber gloves to avoid getting burned when working with hot peppers. Wash and dry the pepper.
2. Using a sharp knife, make a longitudinal cut along one of the walls. We cut off the pulp around the stalk, cut out the tail along with the core on which the seeds are attached. You need to act carefully so that the seeds do not fall out, because... they will occupy a central place in our craft.
3. We unroll the pepper on a board and give it the shape of an antarium. To do this, it is enough to round the bottom of the workpiece and slightly trim the top so that it becomes pyramidal in shape with a rounded edge.
4. The final touch remains. Having retreated 2-3 cm from the base of the workpiece, we make a puncture in the center on the front shiny side. We insert the tail of the pepper into it, and the core with the seeds remains on top, turning into a flower pistil. The antarium is ready.

A white papillot made from daikon with a bright orange core looks very bright in spring. Therefore, it is good to decorate holiday dishes for March 8 and Easter.

You will need:

• 1 daikon;
• 1 carrot;
• salt;
• water;
• sharp knife.

Manufacturing process:

1. Wash the daikon and remove the peel. Cut off the lower tapering part and the tip. You should get a barrel-shaped piece 10-12 cm high.
2. Separately, prepare a steep salt solution in a bowl and place the daikon preparation there for an hour. After this, the radish pulp will soften and will be easy to cut.
3. Now place the barrel on its side on a cutting board. We begin to cut a strip of 2 mm thick and 10 cm long in a circle with a sharp knife.
4. Fold the resulting ribbon in half lengthwise. We take a sharp knife and start making cuts from the side of the bend, without cutting 1 cm to the end. We make cuts in increments of 0.5-0.7 cm.
5. We twist the fringe into a flower and chop it off with a toothpick.
6. We perform the same operation with carrots to get a fringe to form the center of the curler. Attach the orange piece to the center of the flower with a toothpick. The flower is ready.

A very effective decoration for any leek dish.

You will need:

• 1 leek stalk;
• toothpick.

Manufacturing process:

1. Take a fresh onion stalk, wash it thoroughly, and separate one outer leaf. Fold it in half along its entire length.
2. Using a sharp knife, make cuts from the side of the bend, not cutting 1 cm to the edge. We make cuts every 0.5 cm.
3. We roll the workpiece into a spiral, starting from the light green part of the sheet. Then the flower will be light inside, and will gradually darken towards the edges.
4. We make petals from the wide part of the stem by bending equal sections of the stem in half.
5. Attach 6 petals to the spiral-twisted core with toothpicks. At this point, the work on the flower can be considered completed.

To ensure that your own vegetable flowers do not disappoint you, choose fruits with a dense structure. Also, many vegetables tend to dry out quickly when cut, so you should not make vegetable flowers long before serving. As a last resort, store the flowers in the refrigerator until ready to serve. If you follow these simple rules, your dishes and decorations will impress even the most picky guest. Bon appetit everyone!

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