Make Herbal Butters: Flower Butter

Spread the garden’s flavor with herbal butters .


| June/July 2007


This butter can be used on breads, scones, vegetables or as a sandwich spread. Try pansies, violets or roses for sweet butter, nasturtiums for a peppery flavor, and basil, chive or sage blossoms for a savory flavor.

• 1 cup fresh, pesticide-free flower petals
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/2 teaspoon fresh-squeezed lemon juice
• Pinch of salt (optional)

1. Finely chop flower petals.

2. Combine all ingredients in a small bowl.

3. Mix well, cover and refrigerate at least 2 hours before serving. Use leftovers within 1 week.





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