Wild Herb Flower Butter

This is a riff on a garlic and herb butter using some of the edible flowers and herb flowers that I threw into the vegetable garden as seeds this year.

Bright orange, yellow and peach nasturtium flowers and their baby ‘lily pad like’ leaves sit alongside beautiful hazy blue borage flowers and various shades of soft purple and mauve wild oregano, marjoram and thyme flowers and a few tiny white flowers and immature seed heads from my bolted coriander. I just tore them gently into soft butter with a fresh garlic and some grated lemon zest. Once wrapped and chilled it slices really well – and kept frozen will last a couple of months. Great sliced onto grilled fish, meat or vegetables. Or melted with a little lemon juice and dijon mustard to make an instant warm dressing to turn through grains or rice.


200g unsalted butter (room temperature and grass fed if you can get it)
1 clove of garlic
the zest of half a lemon
a handful of herbs / wild herbs / herb flowers / edible flowers
salt and pepper


Finely chop or grate the garlic and gently tear or chop the flowers and herbs into your softened butter

Zest over the lemon and scatter over some salt and pepper

Mix everything through with a fork till combined

Scrape the butter onto a piece of parchment and roll into a sausage, twisting the ends to secure the parcel

Label and date the parcel and place in the freezer and slice as needed


Louisa Chapman-Andrews
Cook Folk

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