Flower Herb Butter

Here’s an extremely easy and beautiful way to elevate the butter dish at your next dinner.

You’ll need:

  • One stick of good quality butter
  • Assorted chopped herbs and edible flowers (In case you’re wondering what flowers are edible, here’s a list: https://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
  • Coarse salt, freshly ground black pepper, red pepper flakes
  • Flat serving platter
When the butter itself is the main event, it is important to use a good quality butter. I prefer a grass fed butter which has higher levels of omega-3 fatty acids and is more nutrient dense than butter from grain fed cows.

Let the butter come to room temperature.  Spread the butter in a thin even layer over your serving platter.  Sprinkle the flowers and herbs on top.  You’re done!

I used rose, pansy, and primrose petals, mint, red pepper flakes, coarse salt, and freshly ground black pepper, but you can use any combination of flowers and herbs that you like. Most flowers have a very mild flavor, if any, so don’t worry about them overwhelming the flavor of the butter.  A sprinkling of lemon, lime or orange zest would also be a great addition.

I found this wooden serving platter with a slate insert. I thought the dark slate added a nice color contrast to the butter.
Wouldn’t this make a colorful statement at your Easter dinner?

4 thoughts on “Flower Herb Butter

  1. Hi, Kathy:

    I still do not know how I could have ignored your special butter spread AND one of my favorite breads! Anyway — it represents a dish whose preparation I think I might be able to handle. Actually, I saw the butter offering on the side table earlier and thought the slight melt from the sun made it particularly appealing. Now I’ll have to try to duplicate it in order to judge. Again, thank you for a simply wonderful Sunday brunch.

    Doris

    1. I am so sorry you missed it! Yes, very simple preparation and even with a little melting, it still looked pretty.

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