Edible Herb and Flower Spread Picture

This easy to make edible flower and herb spread is a great appetizer or snack! We love cooking with edible flowers and have been doing so for over 20 years.

We also have a new Edible Flowers Savory Salts Blend that is wonderful! 


  • 1 cup sour cream
  • 16 oz. cream cheese
  • 2 tablespoons fresh minced basil
  • 2 tablespoons fresh lemon verbena minced
  • 2 tablespoons fresh dill minced
  • 1/4 cup fresh edible flowers minced
  • Zest of 1 lemon
  • Juice of one lemon
  • 1 tablespoon Urbanherbal Lemon Dill Savory Salt

Combine all ingredients in the bowl of a food processor and pulse until thoroughly blended.

Lay out a long piece of plastic wrap or parchment paper and roll the cheese.

Spread into a log and refrigerate for a few hours.

Unroll and garnish with fresh whole edible flowers.

Serve with crackers or small toasts.

Note: Here are a few edible flowers to use. Make sure they are organic!

  • Calendula
  • Chive Blossoms
  • Daylily
  • Dianthus (Sweet William)
  • Hollyhock
  • Lavender
  • Marigold African
  • Nasturtium
  • Rose
  • Violets
  • Pansy

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