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!
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.
Chop fresh 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 a 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.
Fold the plastic wrap over the butter and roll/form the butter into a log shape. Seal the plastic wrap around all sides and refrigerate until the butter is hardened.
When 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.
