Marigold Butter (Refrigerated)
Always nibble your marigold petals before using them in cooking. Most are spicy, but some can be very bitter. Nasturtium petals can be used as an alternative. Soften butter; blend with remaining ingredients. Refrigerate to store; best used within 1 week.
INGREDIENTS | MAKES ½ CUP
- ½ cup unsalted butter, softened
- 2 tablespoons minced mint
- 2 tablespoons minced marigold
- zest of 1 lime
- 2 teaspoons fresh lime juice
Another name for marigold is calendula. Like many other flowers, it was used medicinally in ancient times in Egypt, Greece, and India. In truth, the leaves of this plant have an antiseptic quality, and were readily used during the Civil War for treating wounds.