ASSEMBLE YOUR INGREDIENTS:

• 4 large Chive Blossoms with about 3″ stalks attached
• ½ cup Unsalted Butter, softened

Finely mince the chive blossoms and stalks together.

Mash the blossoms and stalks into the softened butter with a sturdy fork.

Wrap in plastic wrap or pack in a ramekin topped with plastic and move to the refrigerator to store/re-harden.

Serve on savory foods like baked potatoes, steaks, pasta, etc.

Marigolds have a slightly bitter, slightly spicy flavor that would work with savory dishes or sweet dishes where the sugar helps soften the taste.

An example of a smoother food-processor-blended butter. You could also use the chopped flower technique (as in the chive blossom recipe above) for marigolds.

ASSEMBLE YOUR INGREDIENTS:

• ½ cup (loosely packed) Edible Marigold Petals or Micro Marigold Florets
• ½ cup Unsalted Butter, softened

In a small food processor – process together the butter and flower petals/florets until combined in a fairly uniform paste. If your butter is too hard you may need to remove it from the processor, warm it and mash together with the flowers with a sturdy fork to get it started. Be careful not to over-process the butter to the point where it starts to melt.

Wrap the butter in plastic or a plastic-covered ramekin and move to the refrigerator to store & re-harden.

Serve on sweet or savory foods where the flavor of marigolds is welcome.

While we came up with this recipe while playing around with leftover dehydrated pansies, you could probably also make fresh pansy butter using the sugar paste method or food processor puree methods above.

ASSEMBLE YOUR INGREDIENTS:

• 10-15 Edible Pansies, dehydrated & finely ground (How to Dehydrate Edible Flowers)
• 2-3 tbsp of Unsalted Butter
• Optional: Superfine Sugar to taste

Soften the butter to the point where it can be mashed with a fork.

Mash the ground pansies into the butter, working it until the bits and color and evenly distributed.

Serve. Alternatively wrap in plastic wrap or in a wrapped ramekin and re-harden in the refrigerator.

Because roses are one of the tougher edible flower varieties, we recommend processing them into a sugar paste before use in recipes. This sweet compound butter would be a good choice for sweet breakfast breads (pancakes, waffles, muffins, etc).

ASSEMBLE YOUR INGREDIENTS:

• 1 tbsp Rose Paste Recipe
• ¼ cup Unsalted Butter, softened
• Optional: Superfine Sugar to taste

Mash together the butter and rose paste until well combined.

Wrap in plastic or in a plastic-covered ramekin and move to the refrigerator to re-harden if desired, then serve.

Note: Rose butter should be served soon after you make it. We’ve found it isn’t very stable after that – the color can leech out of the butter, leaving it looking rather grey.