I’ve eaten butter mixed with honey, syrup, and jelly all my life. I’ve also eaten it mixed with garlic. I had never eaten butter mixed with flowers until a few weeks ago.

You may have seen the video of my friend teaching me to make sourdough bread, pesto, and flower butter. If you missed it you can find it here.

The compound flower butter was the easiest thing we made. The hardest step was walking around the yard picking flowers, but that was so much fun it wasn’t really like work.

I set the butter out that morning so it was at room temperature. Kayla mixed the flower and herb blooms we gathered into the butter.

With a little elbow grease it didn’t take long to incorporate it all.

I wasn’t prepared for how good the butter was. I assumed it would be pretty but figured it wouldn’t have much taste. I was wrong!

It was so good! There was the floral notes of the flowers the creaminess of the butter and the sharpness of the herbs. It was delicious after a few hours in the fridge, but it was even better the next day. And it was indeed pretty!

We ate it on bread but I imagine it would be very good on other things like pancakes and baked potatoes.

Everyone in the house deemed it good.

Last night’s video: A Bad Storm & the First Pineapple Tomato.

Tipper

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