Is this not the prettiest thing you’ve ever seen? Flower Butter is the perfect way to add some color to the dreary days of winter and welcome spring. How fabulous would this be for a Wonderland-themed party?

Pansies, dianthus, nasturium, roses, and marigolds are all edible flowers. I largely used pansies here, with a few rose petals and a bit of dianthus, mint leaves, and lavender leaves thrown in for variety. Pansies are the perfect flower to grow in the winter because they’re cold hardy, inexpensive, and so fun to use in the kitchen!

You could use this flower butter method on a savory herb butter if you prefer but I did a delightful orange honey butter, perfect for scones, pancakes, waffles, or just to enjoy on toast.

Want more ideas for edible flowers? Check out my Garden Party Salad!

Flower Butter

1 stick unsalted butter, at room temperature
2 Tbsp honey
1 tsp orange zest
Assorted edible flowers (pansies, dianthus, rose petals, etc), mint leaves, lavender leaves

1. Swish edible flowers out in cold water, then set on a paper towel to dry while you make the orange honey butter.
2. Combine softened butter, honey, and orange zest. Spoon into plastic warp, roll into a log, and refrigerate for about one hour.
3. Unwrap butter and gently press pansies, rose petals, mint leaves, etc as desired onto the butter. Serve immediately or wrap tightly and refrigerate until ready to use.

Stay whimsical,

Don’t forget to follow/like The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here. Get The Rose Table Cookbook here. Shop my merch here.