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Herbed Butter with Edible Flowers

Published Date
Author Aimee

by Aimee

You can’t go wrong with bread & butter to round out a summer meal, especially when the butter is dressed up like an abstract piece of art and the bread is crusty and warm.

This seems like a springtime recipe, but all of my edible flowers are blooming right now and I couldn’t pass up the opportunity to showcase them in a simple way.

It’s also not a real recipe-recipe, but more of a festive way to serve butter that highlights the colours and flavours of summertime. It’s perfect for a pretty little picnic on the dock or intimate dinner party on a summer’s eve.

I have to give a nod to the Six Seasons cookbook for inspiring this floral butter. I’ve seen similar presentations in restaurants but it was Joshua who convinced me to smear my own butter on a slab of marble and garnish it with every edible bloom and herb on the homestead.

You’ll see, this Herbed Butter with Edible Flowers is a real conversation starter.

It starts with butter, good butter, grass-fed, organic butter. The best you can afford. I prefer it to be unsalted when I’m pairing it with crusty sourdough baguette – with a generous sprinkling flaky salt on top.

Also essential are mild garden herbs such as parsley, tarragon, thyme, dill and chervil. I’d avoid the bolder ones like rosemary, sage and lavender – you don’t want it coming off as soapy.

Edible flowers add the colour and drama to this elegant butter. Here are a few that come to mind off the top of my head:

  • Geranium
  • Marigold
  • Nasturtium
  • Pansy
  • Roses
  • Forget-me-not
  • Thyme
  • Chives

Use what you have on hand. Remember that a little goes a long way. And if you’re not sure if a flower is edible, always Google it to be sure.

Herbed Butter with Edible Flowers

A festive way to serve butter that showcases the colours and flavours of summertime.

  • 1/2 cup unsalted butter (organic, room temperature)
  • 1 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small lemon
  • 1/2 cup edible flower petals (assorted, petals only)
  • 1/4 cup fresh herbs (assorted, leaves only, mild)
  • 1 baguette

  1. Using the back of a wooden spoon, smear the butter in a half-moon on a wooden cutting board, marble cheese board or platter. Really, anything works for presentation.

  2. Season the butter generously with the flaky salt and the fresh cracked pepper. Zest the lemon overtop the butter.

  3. Sprinkle on the flower petals and the fresh herb leaves, using as many or few as you like.

  4. Serve the butter with a sourdough baguette sliced or torn, or a rustic country loaf.

Six Seasons author Joshua McFadden suggests also adding capers, chopped pickles, microgreens and/or chili flakes. Basically, have fun with the dish!

All images created in partnership with my fellow foodie friend, Kelly of Kelly Neil Photography. Recipe & Food Styling by myself; Photography by Kelly. 

Herbed Butter with Edible Flowers

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