Edible Flower Amuse Bouche
- Jun 30, 2025
- 1 min read
Updated: Jul 1, 2025
One of the best things about eating at the Chicago Bell Garden is that you're quite literally surrounded by things that will make it into a meal.
As seasons evolve, different fruits, vegetables, herbs, and flowers flourish and fade - and guests often spend their first few minutes with us exploring what's in season on the very day of their visit.
As they do, I love to share a little secret: almost everything they're looking at is edible! Yes, that even includes the flowers and leaves of the purslane weeds that pop up no matter how carefuly I tend the beds, and the clovers that seem to sprout overnight.
To highlight this, I kick off almost every meal with an amuse-bouche - that delightful French term for a little bit to "amuse the mouth." These pretty morsels are crafted from whatever edible flowers, petals, or herbs are looking particuarly colorful that day - and serve as a perfect preview of the fresh, vibrant menu to come!
The best part? You absolutely cannot get this wrong! It's less about a precice recipe, and more about embracing the beauty of the tiny things growing around you - even in a bustling urban environment.
Here's how to create your own:
1
Keeping Ingredients at Hand
I always keep some pansies and echinacea growing in teh garden so that I've always got a few colorful petals to pull from. Plant a pot of your favorites!
2
Keeping it Safe
Lots of plants are edible, even if they don't all taste great. Since we're working with such small bits, I figure the cream cheese will overpower any bitter flavors.
Still - there are some plants that are toxic and should never be used. The Bell Garden is shaded by a beautiful canopy of Wisteria - and every part the plant (the pods, seeds, flowers leaves and everything else in between are no-gos for eating).
There are other plants that are fine for human consumption, but may be toxic to dogs or other pets (I'm looking at you, tomato plants!)
Not sure whether something can be eaten by you, your guests, or furry friends? A quick internet search can sort you out quickly!
Notes
1
PREP YOUR BASE: Toast a slice of your favorite bread, and cut it into four small squares. (I like to use scissors, and cut off the crusts, too)!
2
SPREAD THE LOVE: Smear cream cheese from edge to edge of each square. I'm a big fan of hte whipped variety from the grocery store - it spreads so easily! Aim for a smooth, uniform top - but don't worry if it's not perfect.
3
ADD YOUR EDIBLES: Now for the fun part! Artfully arrange a few edible leaves or flowers on top. I keep a pair of small tweezers in the prep kichen for just this reason - but a steady hand will do just as well.
A pair of kitchen scissors (the same I use to cut the toast) also help get just the sizes I want from my plants. Think small blades of chives, garclic blossoms, bright marigold petals, or fragrant lavender. Don't be a fraid to mix and match!
4
PRESENT BEAUTIFULLY: Arrange your delightful little bites on a tiny dish or even a serving spoon. The presentation might be small, but the "wow" factor for your guests will be huge!
Instructions
1 slice of toast
2 tablespoons of cream cheese
4 leaves or petals from a few blooming plants
Edible Flower Amuse Bouche
Edible Flower Amuse Bouche
Head Chef and Master Gardner, Chicago Bell Garden
JD Miller
An impressive "wow" start to any meal - with little more effort than making a slice of toast!
Servings :
4 Servings
Calories:
39 Calories / Serve
Prep Time
5 min
Cooking Time
0
Rest Time
0
Total Time
5 min
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