After the freezing winter we had, my mind is set on spring. The best way to get in the swing of spring is surrounding yourself with flowers, herbs and plants. The other day, Kristin bought a beautiful French lavender plant at the nursery. We knew we had to try a lavender honey butter.
Once we started working with the lavender, we quickly realized that culinary lavender is typically English lavender (L. lavandula angustifolia), not French. After tasting the little purple flowers, the leaves and even the stem (not recommended), we decided that the leaves carried the best flavor.
1/2 c. homemade butter
1 heaping tbsp. honey
1 tsp. fresh lavender leaves, chopped
fresh lavender, as a garnish
Pick the lavender leaves off the stems. Finely chop the lavender leaves. Stir the lavender leaves into the butter using a spoon. Don’t overmix – you don’t want the butter to get too soft before adding the honey. Next, blend in the honey.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
Use a sprinkle of the beautiful, purple lavender flowers as a garnish.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.