Cooking with Flowers: Compound Flower Butter

Compound Flower Butter

Making Flower Compound Butter is easy and beautiful with edible flowers, and adds a ‘wow’ factor for a shower, garden club lunch or treat at the breakfast table!


 I discovered this simple and beautiful idea, last year in Cooking with Flowersa delicious mix of food and flowers and possibly the most beautiful cookbook I have ever seen!

This book would make a wonderful gift for the gardener who will want to harvest and cook with Roses, Tulips, Hollyhocks, Daylilies, Dianthus and cook rather than curse Dandelions :)


When I first saw this cookbook on Jain’s beautiful blog, my pulse quickened and my heart skipped a beat~ you’ll want to take the time to stop and taste the roses in Jain’s garden!


Feast your eyes

 and your taste buds. . .


From Cooking with Flowers:

“Here are more than 100 recipes that will bring beautiful flower-filled dishes to your kitchen table! This easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savory sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice.”

Cooking with Flowers

“Alongside every recipe are tips and tricks for finding, cleaning, and preparing edible blossoms. You’ll also learn how to infuse vinegars, vodkas, sugars, frostings, jellies and jams, ice creams, and more with the color and flavor of your favorite flowers. Fresh from the farmers’ market or plucked from your very own garden, a world of delectable flowers awaits!”


The simplest way to use edible flowers besides a garnish or tossing them in a salad is to make a compound butter. Add 1/4 to 1 cup edible flowers to one cup of room temperature butter, along with 1/2 teaspoon salt and 1/4 teaspoon pepper and any other herbs or desired seasoning.

As with any edible flower, only use ones that are pesticide and chemical free.


Pick your edible flowers in the morning when they are fresh, avoiding older bruised blooms. Rinse gently to “debug” them and pat dry. Remove each pansy or viola from its sepals (green base).


Chop flowers and blend to incorporate with your softened butter. Roll into a log shape in plastic wrap and twist the ends of each log tightly.


Cover and refrigerate butters up to 2 weeks

or freeze up to 6 months.


For Pansy/Viola Butter:  Use 1/4 cup violas for 2 cups (1 pound) of butter.

Nasturtium Butter:  1 cup nasturtiums per pound butter.

Rose Butter:  1/2 cup rose petals, add 1 teaspoon rose water (optional) per pound butter.

Lavender Butter:  Up to 2 tablespoons lavender buds per pound butter.


 When ready to use cut butter into ‘coins’. You can garnish each individual ‘coin’ with a viola at each place setting for an additional floral touch!


 Use compound flower butter at the breakfast table

on pancakes, waffles, muffins,

or  add a pat on top of grilled fish, chicken or steak.

Cooking with Flowers

For a recipe for Viola Crepes with Pansy Syrup,

you can find a taste here.

Thank you for your visit, sharing with:

 Between Naps on the Porch

  29 comments for “Cooking with Flowers: Compound Flower Butter

  1. Lynn@Happier Than A Pig In Mud
    March 26, 2014 at 6:19 am

    Gorgeous! A nice little extra touch for the Easter table:@)

  2. March 26, 2014 at 7:08 am

    How fun. I’ve seen you and others use flowers but have never tried it myself. Thank you for sharing this. I’ve saved it for my pansy patch next year.

  3. Maryann Marshall
    March 26, 2014 at 8:06 am

    I have just ordered the book “Cooking with Flowers”, and looking forward to enjoying it as much as you have.

  4. March 26, 2014 at 8:11 am

    So gorgeous~and such a wow factor, but really too pretty to eat! Flowers definitely make herbs look like an under dressed party goer! Your patience and skill at these kind of recipes is amazing, your food always looks professional and beautiful~

  5. March 26, 2014 at 9:56 am

    Mary, your flower butter is a visual delight and you’ve inspired me to make some for an upcoming girlfriends’ luncheon. As always, your photos are astounding! :)

  6. March 26, 2014 at 10:06 am

    Oh, I love this post! A true feast for the eyes and what beautiful ideas! As always you pictures rival the ones in the book!

  7. March 26, 2014 at 10:27 am

    Beautiful! I have used them to garnish, but not in the food.

  8. March 26, 2014 at 10:36 am

    Oh my! I would buy that book just for the beautiful photography! I’m inspired…

  9. March 26, 2014 at 12:08 pm

    Wow, what a delicious way to use flowers, both for the visual and edible effect! This would sure add a brightness to a Spring table, Mary. xo

  10. franki
    March 26, 2014 at 12:28 pm

    I “sugared” violas several years ago for Easter…cupcakes! franki

  11. March 26, 2014 at 12:44 pm

    Oh my goodness! This book looks like so much fun and I am now inspired to make some floral butter!!! Your photos are so pretty! Heading to the bookstore ;))

  12. March 26, 2014 at 1:27 pm

    so beautiful to see this book again, we have been sick and its been raining at the beach, this is just a vibrant burst of life! love love love your styling as always, thanks for making my day a wee bit brighter~

  13. March 26, 2014 at 5:16 pm

    OMGoodness, I have GOT to get this book!!! I want to cook with flowers too:) Your pictures are gorgeous as always!!!!

  14. March 26, 2014 at 5:40 pm

    Anything you do with flowers is just magical!…The butter sounds so wonderful..what a great thing do to for a Spring Luncheon…Great book to get so much inspiration from…pinning away!

  15. March 26, 2014 at 7:53 pm

    So wonderful and beautiful. I will have to check out this book..I grow so many flowers and this would make our tables even more interesting..
    Love, Mona

  16. March 26, 2014 at 8:31 pm

    Mary, I think my original comment disappeared. So as I said…..
    What a wonderful book. I will look for it. I have both pansy and viola in my garden so will venture to try some of these. I love the little butter pats. So pretty! Your images are gorgeous! You should publish you own book!
    ~ Sarah
    I sent an email to two different addresses because I failed to delete the old one. Let me know if you received my note. ;-)

  17. paula
    March 26, 2014 at 9:31 pm

    Just the other day I was wondering what flowers can be used for cooking, Thank YOU ! what a lovely book to have. I would love to whip up the butter! Your plate and serving knife very pretty too.

  18. March 27, 2014 at 9:26 am

    I have this book, and it’s so pretty. I’ve only prepared two recipes from it, though. I need to take it out and start using it! SUch a lovely and pretty post, Mary!

  19. March 27, 2014 at 9:27 am

    Mary, I have never eaten any flower petals although I have had many herbs and lichen and of course various greens. I don’t know why I have resisted for so long! Your photos are just beautiful and I would like to make these things just to look at them on my table. It might be spring weather up here today and your flowers are getting me so excited. Linda

  20. March 27, 2014 at 9:35 am

    My friends would be so impressed it I did this. The book sounds like I would love it. I have pansies and violas that won’t last too much longer. I need to do this. My garden has two weeks of work so I probably won’t get it done but pinned for later.

    Have a good weekend. Off to the garden to fertilize my hydrangeas. Have a good week, Mary.

  21. March 27, 2014 at 4:10 pm

    A lovely post. Thank you for the wonderful and easy idea!

  22. March 28, 2014 at 5:34 am

    Definitely going to have to check out that book! I have used the flowers for garnish before also..but never in the food! Thanks Mary and hugs to the girls!

  23. m
    March 28, 2014 at 9:27 pm

    I’m sure I’ll never do this, but I sure is beautiful. I wish I had people who could enjoy this artistic creation. But so pretty to see. I love it !!

  24. March 29, 2014 at 8:13 pm

    How pretty…and easy!

  25. March 30, 2014 at 12:08 am

    So pretty and such wonderful ideas!

    So happy to have you be a part of Seasonal Sundays.

    – Alma, The Tablescape

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