The flowers of most common table herbs are edible- and delicious! Make use of these tasty edible blooms by mixing them in your favorite butter and creating a gorgeous compound butter!

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Timestamps:
0:00 - Intro
1:24 - Bee Kind
2:15 - Harvesting Herb Flowers
3:32 - Making Compound Butter


You’ll need:

2-3 Tablespoons clean/dry edible flowers
½ cup (1 stick) softened, unsalted* butter
Pinch of salt

*I like to add my own salt to control the flavor, but if you use salted butter, skip in extra salt.

Simply mix herb blossoms or other edible flower petals into softened butter. Shape into a log and wrap in foil or beeswrap. Refrigerate until the butter has hardened again. Use on bread, pasta, eggs, veggies, steak, etc.- any way you would use regular butter!

Store in the fridge for about a week or freeze for up to 6 months!

Edible herb flowers include:
Basil, Borage, Calendula, Chamomile, Chives, Cilantro, Dandelion, Dill, Lavender, Marjoram, Mint, Nasturtium, Oregano, Rosemary, Sage, Savory, Thyme


About Bee Kind

Bee Kind is a jewelry brand created with the mission to help protect bee colonies around the world. They donate 10% of each purchase to Pollinator Partnership and other non-profits.
Their shipping mailers are fully recyclable and the packaging of all products is made of recycled paper, and is plastic free. All products are also plastic free and the metals used are ethically sourced and hypoallergenic.



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