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
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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