Summary

Ingredients

• 150 g butter, room temperature
• 3 medium marigolds, the flowers them
• 1 teaspoon parsley, finely chopped
• 1 teaspoon lemon balm, finely chopped
• salt and pepper

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Instructions

1. Melt a third of the butter warm (doughy, not liquid!). Mix in the plucked petals. Let the mixture steep for about 30 minutes at room temperature.
2. Add the rest of the butter, mix well. Stir in parsley and lemon balm and season with salt and pepper. Fill the butter into molds and place them in the freezer.
3. Marigold butter tastes delicious on fresh bread, with jacket and baked potatoes and with grilled fish and meat.