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floral butter using edible flowers and herbs
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Floral Butter

Course Appetizer
Cuisine American
Keyword Butter, Edible Flowers, herbs, thyme
Author Susan


  • 1 cup butter, softened
  • 10-20 edible flowers, depending on size, tear as needed
  • 2 sprigs fresh thyme, leaves only
  • Salt and pepper


  • Spread the butter onto a platter and sprinkle the petals and leaves over the top until desired coverage is achieved.  
  • Dust with salt and pepper.
  • Serve with a loaf of French bread.