Norah's Marigold Butter
My 8-year-old daughter made this, and it blew my mind. Absolutely amazing spread on a thick slice of toasted sourdough or homemade bread warm from the oven! Marigold petals have a citrusy/peppery flavor that goes perfectly with the creamy butter and earthy herbs.
NORAH’s Marigold butter
Ingredients:
2 sticks unsalted butter, softened (grass-fed or European-style are best)
Handful of fresh sage leaves
Handful of fresh mint leaves
Handful of fresh rosemary leaves
Handful of fresh oregano leaves
Sprinkle of dried edible marigold petals
2 big cloves garlic, diced
Sprinkle of garlic powder, to taste
Sprinkle of onion powder, to taste
Sea salt, to taste
Cracked black pepper, to taste
Directions:
Soften butter at room temperature.
Wash and towel dry fresh herbs to remove excess moisture. Chop herbs and garlic together very finely.
Add chopped herbs and garlic with dried marigold petals to softened butter in a bowl and cream it together with a spoon until it's mixed thoroughly. Add other seasonings and sprinkle of sea salt and cracked black pepper, and mix it in.
Scoop out herb butter into the middle of a piece of plastic wrap or parchment paper.
Fold the plastic wrap or parchment over the butter and roll/form the butter into a log shape. Twist the ends and seal around all sides and refrigerate until the butter is hardened.
Store in fridge. Whenever you want to use it, slice a disc off the herb butter log. You can also add an extra sprinkle of coarse sea salt on top, and/or a drizzle of raw honey.
NOTE: Be 100% sure your flower petals are marigolds that are edible before you make this recipe. I do not recommend using marigolds that are from a plant nursery, as they could have been sprayed with chemicals. I use edible marigolds that I grew from seed in my garden. To dry the petals, I pull them from the stem and sprinkle them in a single layer on a cookie sheet to air dry. It takes a few days, and then I store them in a tightly sealed Mason jar.
🌼 Other edible flower petals you could use in addition to, or instead of, marigolds: basil flowers, calendula petals, nasturtium, chive flowers, thyme flowers, lavender.
