Butter With Rosemary or Other Edible Flowers

Total Time
24hrs 20mins
Prep 20 mins
Cook 24 hrs

Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. A Tuscany dream! Inpiration from http://gastronomiaandreani.blogspot.com/2010_05_01_archive.html. Adapted for ZWT7

Ingredients Nutrition


  1. Remove butter from refrigerator and let it soften at room temperature.
  2. Chop your fresh picked flowers with a knife.
  3. Stir it with a fork and add the flowers and white pepper.
  4. Mix well and form again a stick with butter.
  5. Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.
  6. Cool in refrigerator for a day.
  7. Cut it into thin slices and serve as desired.
Most Helpful

I make butter with edible flowers and herbs all the time, for the B and B, but I wanted to try this recipe as I have LOADS of rosemary flowers in bloom right now! A super little recipe that I did tweak a bit by adding some grated Italian cheese. We ALL loved this! Made for Recipe swap #86 and thanks for reminding me of how to serve up a pretty butter awalde!

French Tart March 17, 2014