Edible Flower Tartines

edible flower

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)

Chive Butter

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.

Edible Flower Tartines

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:

Lilac Water

Peaches with Thyme

Flower Salad

Baked Eggs for One

Would you like to learn how to find the best fresh cut and edible flowers?

Check out my free flower sourcing guide right here.

Follow Frolic! on Instagram, Pinterest, or Facebook or check out Chelseafuss.com for current course offerings. Use code FLOWERSATHOME2020 for 50% off any online flower arranging workshop right now. Valid until offer expires.

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