Make Herbal Butters: Flower Butter

<p>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.</p>
<p>• 1 cup fresh, pesticide-free flower petals<br />
• 1/2 cup (1 stick) unsalted butter at room temperature<br />
• 1/2 teaspoon fresh-squeezed lemon juice<br />
• Pinch of salt (optional)</p>
<p>1. Finely chop flower petals.</p>
<p>2. Combine all ingredients in a small bowl.</p>
<p>3. Mix well, cover and refrigerate at least 2 hours before serving. Use leftovers within 1 week.</p>
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<em>Theresa Loe is always creating new herbal recipes and crafts for her annual calendar,</em> The Herbal Calendar <em>(Tide-Mark Press). It is illustrated by Peggy Turchette, who also illustrated this column. You can link to Theresa’s website at the Friends of The Herb Companion page on our website,</em>
<a href=”https://www.motherearthliving.com/contributors.aspx”>www.herbcompanion.com/contributors.aspx.ol</a>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/herbs-in-the-pantry-herbal-butters.aspx” target=”_self”>
<strong>Herbs in the Pantry: Herbal Butters</strong>.</a>
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