Flower butter

Originally this recipe came to mind when I needed to preserve my edible flowers and freeze time so they wouldn’t go to waste. I had gotten edible flowers for a dinner party but simply couldn’t finish them quick enough.

It’s not only good for preserving their beauty but a slice of flower butter is beautiful on a piece of fish, served with fresh spring vegetables. Or a stack of pancakes, before they get showered with maple syrup. Also a baguette, toasted and ready to lather up fresh, salted butter with flower petals.

After shaping it and portioning it, I keep some in the fridge and some in the freezer.

Ingredients:

250g butter, salted (or unsalted if you prefer)

a handful of edible flowers, fresh

couple tablespoons of chives, finely sliced

pinch of flakey salt (if that’s your vibe)

Method:

Leave butter out at room temperature for half a day, or as long as it needs to become softened room temperature butter. You don’t want to melt it completely or microwave it. It’s best just softened at room temperature.

Mash the butter into a mixing bowl so it’s easier to fold the flowers through.

Pick the flower petals off and tear the green part of the flowers into smaller pieces too.

Add the flower petals, green parts and chives into the butter. Add flakey salt if you like!

Gently fold the flowers into the butter, using a rubber spatula to gently fold the butter into itself.

Once it’s evenly mixed in, you can fill a fun mold or you can make a round log wrapping it in baking paper. Or just add the butter to a container and leave it in the fridge.

Enjoy! <3