petals for breakfast

“The earth laughs in flowers.” -Ralph Waldo Emerson
yumivore edible flower petals (1)

A beautiful way to turn simple toast into something special- top it with petals. Edible flowers are a common ingredient or addition to dishes in Northern California, but the idea to add flowers to my toast stems from a whimsical meal made by fellow food-blogging friend Sarah Melamed of Food Bridge who is across the globe in Israel. No doubt, a bouquet of petals scattered on the plate will turn any bite it into edible art.

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Flowers on Toast
To impress a guest or even for your own repose:
Start with hearty bread. Here, Tartine Bakery’s walnut loaf sliced relatively thin for toast.
Select your favorite cheese. I used labneh, but a cream cheese, creamy goat cheese, triple-cream – any spreadable soft white cheese will do.
Add seasoning. To the labneh I mixed in a bit of finely chopped parsley and garlic along with a spritz of lemon and salt before slathering it on my toast.
Top your bread with edible petals. Pansies added color to my plate. Mustard flowers, white wild radish flowers, roses, yellow arugula flowers – check your market for local flowers that are in season.

Flowers have been part of our meals since antiquity. For a detailed list of edible flowers and its culinary history see:
Edible Flowers
Harvesting Edible Wildflowers
The History of Edible Flowers
A Feast of Flowers – An Epicure’s Guide to Edible Flowers
Recipes and tips for growing, cooking, and eating flowers

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4 Responses to petals for breakfast

  1. Beth (OMG! Yummy) July 21, 2013 at 2:21 pm #

    How fun Orly! I just bought some wonderful Levain at the market yesterday – this would be perfect on top! Yum!

  2. Deb July 22, 2013 at 8:10 am #

    Cooking, baking and garnishing with edible flowers is a favorite! The new book “Cooking with Flowers” is lush with inspiration and recipes! The pansies scattered across the terrific bread is just spectacular!

  3. yumivore July 22, 2013 at 12:03 pm #

    Thanks Beth! Enjoy!

  4. yumivore July 22, 2013 at 12:05 pm #

    Great tip, thanks Deb will look into that cookbook and gratitude for the note!