Organic Flower Butter

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 4 ounces unsalted organic butter, room temperature (1 stick)
• 12 -18 organic nasturtium petals
• 2 -4 fresh nasturtium leaves or 2 -4 a few sprigs fresh parsley
• 3 -4 chives, leaves (optional)
• 4 ounces unsalted organic butter, room temperature (1 stick)
• 10 -12 large barely open organic common chive blossoms, florets (petal clusters)
• 2 small sprigs fresh parsley (or 8 or 10 large chive leaves)
• 4 ounces unsalted organic butter, room temperature (1 stick)
• 1 teaspoon superfine sugar (sometimes called baker's sugar) or 1 teaspoon finely granulated sugar (sometimes called baker's sugar)
• 1/4 teaspoon almond extract
• 1 generous handful of fresh organic edible rose petal (from the fragrant old-fashioned types, such as belle of portugal, any of the rugosa roses and damask)

Recipe

• 1 making any flower butter involves the same process. first, remove the petals from the flowers and wash them well in cold water—check for critters. gently pat them dry in a towel or dry them in a salad spinner.
• 2 using a very sharp knife, mince the flowers and any leaves. (mincing is easier if you roll the blossoms into a small ball before cutting them.)
• 3 cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
• 4 when the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
• 5 with a rubber spatula put the mixture into a small butter crock or decorative bowl.
• 6 refrigerate until serving time. flower butters can be frozen in sealed containers for 2 months.
• 7 all three recipes make a little more than ½ cup (125g).