Blossom Butter

• 14 lb butter
• 2 tablespoons finely chopped mixed herbs (basil, marjoram, chives and thyme)
• 3 tablespoons chopped fresh edible flowers, blossoms (sage, rosemary, borage, calendula, or nasturtium)
• sea salt
• fresh ground white pepper (or black)

1. Start with butter at room temperature.
2. Add all ingredients, and mix them together with a wooden spoon.
3. You may move them to a crock, or set on a sheet of wax paper, rolled into a cylinder, and frozen until firm.Once frozen, the butter can be sliced into thibn disks and floated on soups or on top of veggies, baked potatoes, over steaks, etc.
4. Great on a cucumbr sandwich(especially with nasturtiums)!

butter, mixed herbs, edible flowers, salt, fresh ground white pepper

Taken from www.food.com/recipe/blossom-butter-428487 (may not work)