These cheery edible flower tartines are delicious and fresh for a spring or summer lunch. Try peppering up a tartine (an open-faced sandwich) with edible flowers. Perhaps you have some leggy pansies in a pot or an arugula that has gone to seed. Sometimes garden scraps can quickly elevate a meal.
Using a mix of seasonal edible flowers that I foraged, grew, and purchased from a local grower (microgreens.pt), I layered them on a sandwich with herbal butter for a fresh and subtly floral flavor. I used some rye sourdough as the base for the edible flower tartines. You can find my favorite rye sourdough recipe here.
Edible Flower Tartine Recipe:
Rustic bread (my favorite rye sourdough recipe here)
A selection of edible flowers. I’ve used: pansies, violas, crown daisy, dianthus
Herbs and greens. I’ve used mint, mizuna, chives, nasturtium
Radish and carrot micro veggies
How to:
Toast your bread. Then, slather on butter, add micro veggies, then pile on your edible flowers, and lastly the herbs. Enjoy with a fresh lemonade or cool sparkling water.
If you make an edible flower tartine or inspired recipe, let me know my adding the hashtag #frolicflowerfood
Be sure to only use organic flowers that are sold for consumption. If foraging please only pick items that you are 100% sure of or as accompanied by a professional guide.
Find more edible flower and garden-inspired recipes here:
Would you like to learn how to find the best fresh cut and edible flowers?
Check out my free flower sourcing guide right here.
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