Blossom Butter - Making the Most of Edible Flowers

I am a huge fan of edible flowers, but truth be told, they often lack a strong defining flavor. More often, it's a subtle note that is not easily distinguished unless your trying. Flowers, however, are part of a typical crop rotation and an important plant in any garden, as they attract pollinators and offer some height and color. I plant borage in damn near every garden I have and love it. The small, tender leaves have a juicy cucumber flavor that is unmistakable. It's no wonder people don't use the leaves more in cooking. The blossoms, too, offer a fragrant note though it is more delicate. Use blossoms in a compound butter and melt a pad over steamed fish for a gorgeous late spring dinner.

4 tablespoons unsalted butter 1 small handful borage flowers (about 4 tablespoons), chopped

Using the back of a spoon, smash together butter and flower petals until evenly distributed. Wrap in parchment or plastic wrap and gently roll into a log shape, as you would cookie dough. Refrigerate until ready to use.