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Earth Eats: Real Food, Green Living

Time For Tea With Flower Sandwiches

Flowers often serve as garnish on restaurant plates. This recipe puts the flowers on bread and butter for a dainty snack.

The finished product is as beautiful as it is tasty. Enjoy these nasturtiums and marigolds on some rye toast with lemon-infused butter.

This is a perfect snack for a Midwestern high tea. It features flowers you might already be growing in your garden. (Be sure to use blooms that have not been treated with herbicides!)

Start by making a compound butter with lemon and garlic. That will serve as the glue for our colorful petals and leaves.

Add one last Midwestern touch to your tea party with this down-home sun tea.

Flower Finger Sandwiches


  • several marigold and nasturtium leaves and petals
  • 1/4 teaspoon minced garlic, smashed into paste
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 3 tablespoons butter
  • pinches of salt and pepper
  • basil leaves (garnish)

Cooking Directions

  1. Combine garlic, lemon zest and juice with butter. Season with small pinches of salt and pepper.
  2. Toast slices of rye bread. Spread with butter.
  3. Place nasturtium leaves and marigold petals on buttered toast. Garnish with a couple basil leaves.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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