Garlic and Herb Butter with Edible Flowers

Butter may not be something we immediately think of as beautiful. However, with a little help from violas and pansies, some of the prettiest and longest-lasting edible flowers, along with a generous helping of garden herbs, you can elevate your butter into little works of art. A fabulous way to present something really special to your guests, this butter is delicious, too and is sure to be the talking point of every meal.

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30 servings

Prep: 30 mins

Setting time: 30 mins

Nutritional Information (approx.)

Ingredients

• 2 blocks salted butter
• Fresh basil
• Fresh chives
• Fresh thyme 
• Fresh parsley
• 2 garlic cloves
• Pansies (for decoration)
• Violas (for decoration)
• Pinch of salt 
• A generous crack of black pepper

Method

1. Put the salted butter in a microwave safe mixing bowl and cut into several smaller pieces. Microwave for 15 seconds or until softened but not melted.
2. On a board, peel the 2 cloves of garlic, or more if you like it punchy, and carefully use the flat of the knife to mash the garlic into a paste. Add the garlic paste to the softened butter.
3. Take a generous handful of each herb and finely chop. Add to the butter with a pinch of salt and a generous crack of black pepper. Now mix the garlic and herbs into the softened butter until it is well combined.
4. Tip the garlic and herb butter mix out onto a sheet of greaseproof paper and form into a rough sausage shape. Wrap the paper around the butter and use it to help form a neat log.
5. Cut the log in half, using a knife, transfer each half of the log to a clean piece of greaseproof paper.
6. Gently press the pansies and violas and herb leaves onto the butter in any pattern you so choose. Don’t worry about doing the bottom as no one will see it.
7. Roll the butter log tightly into the greaseproof paper and place in the fridge to harden for around two hours.
8. Butter is now ready to enjoy. Try spreading on chunks of warm crusty bread as an alternative to garlic bread.
9. The leaves and flowers will look fresh and presentable for up to a week in the fridge.

Chef’s Notes

We have used pansies and violas for this recipe but you could use other edible flowers such as nasturtiums, calendula or sunflower or marigold petals.