The pandemic has made us appreciate the simplest and most basic things around us, to make our homes more comfortable and beautiful.

But considering the rather limited availability of flowers, and our own restricted movements, we have put together an edible arrangement.

We harvested “blooms” such as Taiwan kangkong and sweet camote leaves from our vegetable towers and made sure they stayed fresh and were visually therapeutic—until we cooked and ate them in a few days. What could be simpler than that?

Materials:• Harvest of sweet camote leaves and Taiwan kangkong. Cut them so that their ends reach the bottom of the vase while their tops remain very visible. You may also use other vegetables and herbs such as lettuce and basil.

• For vases, we used blue and white ones; we thought blue would blend wonderfully with the purple hues of the sweet camote leaves, while the white would go with the Taiwan kangkong.

• Rubber bands to secure the bunches together

• Water to fill the jars to a minimum level, enough to soak an inch of the stems

What to do:Bunch the vegetables together to form a thick bundle and secure with the rubber bands.

For three vases, make three bundles.

Insert the bundles into the vases. They may be loosened for a relaxed arrangement.

Tip: Mix vegetables for a more interesting look. INQ