Better Butter: Blossom Butter and Herb Garden Butter

Herb butter is a fantastic trick to have up your culinary sleeve! These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard. If you’ve never made herb butter, you’re in for a treat.

These recipes are from The Occidental Arts and Ecology Cookbook, by The Occidental Arts and Ecology Center with Olivia Rathbone. It has been adapted for the web.

Blossom Butter

Bee balm (monarda) petals have the distinct flavor of oregano. Combined with the demure blue flowers of rosemary and society garlic, this combination is a whimsical version of an Italian seasoning blend. Delicious served with angel hair pasta or with raw cucumber slices or radishes.

Makes a little over 1 cup

• 1 cup (2 sticks) unsalted butter, softened
• ¼ cup bee balm petals
• ¼ cup rosemary flowers
• ¼ cup society garlic flowers
• ½ teaspoon lemon zest
• Salt and fresh black pepper to taste

Instructions

Let the butter sit out until it comes to room temperature. Whip the butter in a mixing bowl with a wooden spoon or with an electric mixer until smooth and fluffy. Add the flower petals, zest, and a pinch of salt and pepper and whip to combine. Taste and adjust. To serve, pack the compound butter into a ramekin or serving dish and press a whole society garlic flower into the middle. Or if you have a bamboo sushi mat, line it with wax paper and roll the butter into a log, finishing with a sprinkle of additional flower petals. Refrigerate until hardened.

Variations

Experiment with the flavors of other edible flowers—whole petals of gently torn nasturtium (peppery), calendula petals (mildly spicy), borage flowers, bachelor’s buttons (neutral), shungiku flowers, pineapple sage (pineapple flavored).

Blossom butter can also be taken in a sweet direction. Omit the pepper. Substitute finely chopped rose petals for the savory flowers and add 2 tablespoons Cecile Brunner Rose Sugar (page 331). Spread on toasted brioche.

Basic Garden Herb Butter

Compound butters bring an elegant garden touch to any meal. Serve at the table with fresh bread, melt on top of other vegetables such as steamed carrots or mashed potatoes, or whisk into sauces or soups.

To serve as a condiment for 30 to 40 people, double the recipe, though no matter how many you are cooking for, it’s worth making an extra batch just to keep a log or two on hand in the freezer.

Makes a little over 1 cup

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup finely chopped, fresh tender mild herb such as parsley, dill, chervil, tarragon, basil, mint, shiso, or mitsuba
• 1 teaspoon lemon zest, or substitute Meyer lemon or other citrus zest
• Salt to taste
• Garnish: neutral edible flowers—borage, bachelor’s button, or calendula petals (optional)

Instructions

Let the butter sit out until it comes to room temperature. Whip the butter in a mixing bowl with a wooden spoon or with an electric mixer until smooth and fluffy. Add the herbs, zest, and a pinch of salt; whip to combine. Taste and adjust the salt and seasonings to your liking, adding more herbs if you prefer, keeping in mind that the flavor will infuse into the butter with time. Line a bamboo sushi mat with waxed paper and roll the butter into a log. Unwrap it halfway, sprinkle evenly with a few borage, bachelor’s button, or calendula petals, and press again to make them stick. Refrigerate until hardened and then slice into serving-sized rounds. If you don’t have a bamboo sushi mat, just pack the soft compound butter into a small serving dish or ramekin and press an edible flower into the middle.

Variations

There are endless ways to incorporate the diversity of the garden into this simple condiment. Substitute whatever herbs you have available in your garden, though if you’re using more potent herbs such as rosemary, thyme, or oregano, cut back to 1/4 cup and be sure they are very finely chopped.

For a garden herb cheese spread for bagels, omelets, or crustini, substitute 1 cup chévre or cream cheese for the butter.

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