1/2 cup (1 stick) unsalted butter
(at room temperature)
1/4 cup aromatic petals, such as
rose, violet, pinks, herb flowers and
other safe−to−eat seasonal flowers
1/4 cup or to taste, sweet marjoram, sweet
basil, thyme or dill (optional)
Mix butter, petals and marjoram, basil, thyme or dill, if using, until well combined.
Spread butter mixture to about 1/4− to 1/2−inch thick on flat plate, if cutting into shapes with small
cookie cutter. Or mold into small serving container or butter molds. Place in refrigerator to harden.
Leave in cool place overnight to allow fragrance to permeate butter. Serve on crackers or bread.
Makes a scant cup.