Here’s an easy DIY for party time, or even when you want to make something special for yourself. The edible flower and herb butter takes very little effort to make, and the results are so pretty!
I include edible flowers in salads and as garnish in soups occasionally. Usually these are dried flowers – lavender, calendula, rose etc. Fresh edible and organic flowers have not been easily accessible, though now my neighbor Nisha’s balcony garden offers some fresh flowers that I can make use of.
A little casual browsing online turned up a slew of ideas for using my small stock of edible dried flowers. I’ve been hoarding these. Some which Mridula got me from her travels in Europe and some which I bought when I last visited Lakshmi at Connecticut.
Fresh white butter and herbs from the grocery store and my garden suggested this easy recipe for edible flower and herb butter.
Making and serving Edible Flower and Herb Butter:
- You can make the butter by adding the flowers, herbs and salt as in the recipe below, to unsalted butter, stir it all in and keep it in a jar in the fridge for use as a spread.
- Or lay the unsalted butter on a flat serving board or dish, sprinkle flowers, herbs and salt as in the recipe, and set it out with bread for guests to help themselves by spreading the flavoured butter on bread, crostini, etc.
- This recipe however is for a delicious butter roulade which you can store in the fridge, and when required, slice into little rounds to show off the flowers and herbs.
- Spread the butter on toast, crostini, bruschetta or tartines, or serve with hummus, olives and pita bread.
- Layer the butter on bread or quesadilla, alternating it with a layer of pesto or olive tapenade
- Use just one type of flower and some herbs, or a variety.
- Add additional flavours if you wish – reduce the quantity of flowers and add cracked fresh blackpepper or basil oil or a few drops of mustard
- Quantities in the recipe are only suggestive – you can add more flowers and herbs, or less, as you please.
There’s so much you can do with this flavoured butter, but one thing is for sure. Whatever you make will win you brownie points all around.
Take a good quality butter when making this delectable edible flower and herb butter. Add either fresh or dried flowers, but keep in mind that you would need only about 25% of the volume of dry flowers for fresh ones in a recipe.
The flowers make the herbed butter look very attractive. Though the butter had great flavour, the dried lavender and calendula flowers did not enhance the taste, because they were, well, dry! Flowers like rose and nasturtium which are sweeter to the tongue, could be a better option, or fresh flowers of any kind.
This post is sent to the 176th event of the Foodie Monday Blog Hop. This week Priya Iyer suggested this lovely theme ‘Fruits and Flowers’. I thought it high time I plan my edible flower recipes. Priya blogs at The Girl Next Door. I find her posts very interesting as she describes her travels and the food she comes across on them, as well as posts recipes for delicious looking dishes.
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