John Myers
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Flower Butter
The perfect flower butter recipe with a picture and simple step-by-step instructions.
Variation:
- 1 pinch Cornflowers
- 0,5 pinch Daisy flowers
- 1 pinch Dandelion flowers
- 1 pinch Daisy
- 1 pinch Dried lavender flowers
- 1 pinch Rose petals
- 1 pinch Cranesbill
Cornflowers:
- First dry the cornflowers, then pluck the flowers at the edge, we only use these. The rest is seed.
Daisies:
- Use only the white flowers on the daisies. Des are also dried.
Daisies:
- Pick the daisies, make sure that no dogs etc. were on the premises. Mine are from my own cooking. I pluck the white and dry it.
Store:
- Store all dried flowers in jars.
- Knead the butter with the flower mixture. Now either roll or press into praline molds, serve in portions.
Alternatives:
- Cut off the lavender flowers, hang the head under it, dry it in the shade, wipe it off. Few use them are very intense.
Cranesbill:
- Grows only in wetlands, bog edges. Again, we only use the flowers and dry them before processing everything in the butter.
Fans:
- of salted butter, should try that too. Vary with salt according to your own taste.
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