A Summer Staple for Garden Cooks: Herb Butter with Edible Flowers
- Jane Westoby
- Dec 16, 2025
- 3 min read
Updated: Jan 22
This is one of those recipes I make on repeat all summer. It takes minutes, uses handfuls of fresh herbs from the garden, and instantly makes everyday cooking feel a bit special. It’s also one of my favourite ways to use edible flowers in a way that’s simple, practical, and actually gets eaten — not just admired. This herb butter keeps well in the fridge, slices beautifully, and works on just about everything.
Why Herb Butter Works So Well with Edible Flowers
Edible flowers can feel intimidating if you don’t know where to start. Herb butter is an easy, forgiving place to use them:
No cooking required
No precise measurements
Flowers add colour without overpowering
It’s also a great way to use chive flowers, which are mild, edible, and reliably available through the summer months.
Ingredients
You don’t need to be precious about quantities — this is a flexible recipe.
250g good-quality butter, softened to room temperature
A large handful of fresh parsley, very finely chopped
A large handful of fresh chives, very finely chopped
Chive flowers, petals separated
2–3 cloves of garlic, peeled and mashed
Salt and black pepper, to taste
You can scale this up easily if you want to make several logs at once.
Method
1. Soften the Butter
Take the butter out of the fridge and leave it at room temperature until soft enough to stir easily. Don’t melt it though — it should still hold its shape.
2. Prepare the Herbs
Finely chop the parsley and chives. The finer you chop them, the more evenly they distribute through the butter. Separate the petals from the chive flowers.
Peel the garlic cloves and mash them into a paste. I like to use 2 cloves as a minimum — 3 if you’re feeling generous. Garlic mellows beautifully once mixed into butter.
3. Mix Everything Together
Put the softened butter into a bowl. Add the chopped herbs, mashed garlic, salt, and pepper, and stir until everything is evenly combined. Add plenty of salt and pepper to taste.
4. Shape the Butter
Lay out a square of baking paper or greaseproof paper. Spoon the butter mixture into the centre, then roll it up tightly into a cylinder — a bit like rolling a sausage roll. Twist the ends to secure, then place the butter log into the fridge until firm.
Adding the Edible Flowers
Once the butter has hardened:
Unwrap the log carefully.
Press your edible flower petals gently all over the outside.
Rewrap tightly in fresh greaseproof paper.
Return to the fridge to firm up again.
How to Use Herb Butter
Slice straight from the fridge and use on:
Grilled vegetables
New potatoes
Steak or fish
Toast or sourdough
Pasta or risotto
Roasted squash or corn
In mashed potato (dreamy)
It melts beautifully and instantly lifts simple food.
A Note on Edible Flowers
Only use edible flowers that have been grown without harmful sprays and handled as food. Florist flowers may not be edible, even if the species itself appears on edible lists. This also applies to flowers bought from garden centres, as they are not grown for consumption unless stated.
The best way to get your hands on edible flowers is to grow your own. Shop our list of edible flowers.
Why This is One of My Summer Staples
This is the kind of recipe that quietly encourages people to grow and use herbs and edible flowers regularly — not just once for a photo. It’s practical, unfussy, and genuinely useful. And if you’re growing edible flowers commercially, it’s a great example of how they can be used simply and confidently at home.
Herb butter with edible flowers is more than just a recipe; it's a celebration of summer's bounty. This dish transforms simple ingredients into something extraordinary. Whether you're enhancing grilled vegetables or adding a touch of elegance to your toast, this herb butter is a versatile addition to your kitchen. Embrace the joy of cooking with fresh herbs and edible flowers, and let your culinary creativity flourish.
Read our blog all about growing edible flowers commercially.
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