Flower butter

The Netherlands is famous for its polder landscapes: low-lying, very flat tracts of land enclosed by dikes. This flower butter proves that the Eilandspolder in the province North Holland is not only beautiful but also very tasty. By putting this roll of spring colors on the table every Easter brunch turns into a festivity. Don’t forget some warm fresh baked bread. 

He loves me, he loves me not…

Start plucking away! For this recipe you can use petals of Pentecostal flowers, violets, dandelions, deadnettle, ground ivy flowers, mustard flowers, daisies and marigolds from the fields. You’ll be surprised how much they taste like fresh herbs. By all means, double the recipe, cause you can keep butter in the freezer very well. Read more about picking wild flowers in the polder and how to cook with eatable flowers.

Beemster butter

The butter in this recipe comes straight from the Beemster. I got it as gift during a Wild Flower Masterclass last week. Of course, it tastes like more, so I will visit the shop next to the famous Beemster cheese factory soon. It’s a very good place to buy beautiful cheese, ranging from young to old, and all kinds of products made ​​from the cream that is left over after the cheese making process. Like this butter. Trust me, you can taste hints of Dutch polder in it!

Cuckoo flower


Flower butter

Ingredients (2 rolls)

250 g butter (room temperature)
1 tsp sea salt
handful flower petals


Mix the butter with the ingredients. Knead into a roll, cover with plastic wrap and place in the freezer for half an hour. Cut into slices and serve with fresh bread on a wooden board.