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  • Writer's pictureJayne Avery

Nasturtium and Viola Butter

Updated: Jul 11, 2021

Most of us are pretty well acquainted with garlic and herb butters – but flower butters are a bit of a novelty. They look so pretty on the plate and give a mild addition to the flavour.

In this case the butter has a slightly peppery taste.

This recipe makes about 14 little pats of flower butter.


2oz butter – room temperature

6 clean nasturtium flowers

3 to four clean viola flowers

20 small lemon thyme leaves

Squeeze lemon juice – about ¼ tsp

(You’ll also need about 12” of cling film)


  1. In a small mixing bowl beat butter until it is creamy

  2. Beat in the lemon juice

  3. Add the flowers and leaves, distributing throughout the butter

  4. Place the cling film flat on the preparation surface

  5. Scoop the butter onto the cling film in an oblong about 1” wide and 6” long

  6. Roll up the butter in the cling film, making a log shape

  7. Twist the ends of the cling film and flatten the ends

  8. Place in the fridge for a couple of hours until hard

  9. Take off the cling film and cut into approx 14 little pats

  10. They look extremely pretty on a bed of cleaned nasturtium leaves


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