Colorful flower butter

Ingredients for 1 servings:

• 125 g butter
• 1 handful of seasonal flowers
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, gather a large handful of poppies, daisies, peonies, nasturtiums, marigolds, daylilies, sunflowers, cornflowers, and nasturtiums, preferably early in the morning, and select locations that are ecologically sound. Refrigerate the flowers until ready to use. Keep the butter warm. Carefully clean the flowers, if necessary, and pat them dry. Chop them finely. For forget-me-nots, for example, you don’t need to chop them; for daisies, simply pluck the petals and knead them with very soft butter, salt, and lemon juice and zest. Place on a piece of aluminum foil, shape it into an oblong shape, wrap it in aluminum foil, and form it into a small roll. Place in the refrigerator and, just before serving, cut open and serve on attractive, large leaves, such as grapevine leaves. Or fill it into small glass jars that you can serve on the table later. The flower butter freezes wonderfully in the small jars, well wrapped, of course. This way you have a small supply, which is why I always use 1 pack of butter (250 g) TIP: The selection changes about every three weeks, e.g. meadow buttercup, orache, ribwort plantain, chickweed, dead nettle, evening primrose flowers, wild cress species, stonecrop, field pansies etc. It is best to taste and add as much lemon zest or zest and juice as well as salt as you personally like.