Vegetable wedding favours are the latest trend to take root

KUALA LUMPUR: From chocolates and cookies to scented candles and keychains, wedding guests are used to leaving receptions with small tokens of appreciation.

Now, some are heading home with something a little more practical – fresh vegetables.

Known as a “veggie bar”, the concept allows guests to choose from an assortment of produce such as cucumbers, tomatoes, carrots, okra and chillies to take home as wedding favours.

Entrepreneur Erni Eliani Zailani said the idea was inspired by her upbringing in a family of vegetable traders and a desire to showcase local produce in a more creative way.

“When I entered the workforce, I began thinking about how vegetables could be marketed in a more premium and aesthetically pleasing way to suit various themes,” she said.

A set designer and decorator, Erni said her experience with visual design helped her see the potential of transforming everyday produce into eye-catching features at events.

The concept made its debut at her younger sibling’s engagement ceremony last year and quickly gained attention. “Many guests told me they had never seen vegetables being given away as goodies before,” she shared with a smile.

Afterward, friends began asking whether she could create similar displays for their own events, leading her to start a business catering to weddings, community initiatives and other functions.

Packages start from about RM1,200 for up to 200 guests.

Beyond their novelty, the veggie bars have become conversation starters. “Usually when guests come to the booth, I ask them what they intend to cook. Some already have a menu in mind, so they choose certain vegetables.

“We chat just like people do at the market. Sometimes they ask which vegetables are suitable for particular dishes, while others even share recipes,” Erni said.

She added that guests typically select enough produce for one or two meals.

The business has also created opportunities for small-scale farmers in areas such as Meru and Kapar, where some of the vegetables are sourced.

“Some of the farmers don’t know where to market their produce, so we purchase their harvests,” Erni explained.

She said the concept has since appeared in corporate programmes, health clinics, and government agency events promoting healthier lifestyles and sustainability.

“Vegetables are not just goodies,” she concluded. “People can take them home and cook them straight away.”