Scented geranium herb butter is a small kitchen luxury that takes almost no time to make and delivers a quietly stunning result. Softened butter, with its rich fat content, is a natural partner for the plant’s fragrant essential oils, absorbing floral, citrus, or fruity notes with remarkable ease. The finished butter is elegant spread over warm scones, pound cake, or brioche, and equally lovely melted over roasted carrots, sweet potatoes, or corn. It also makes a beautiful and unexpected gift rolled in parchment and tied with twine. One simple compound butter, and an ordinary meal becomes something genuinely memorable. Leaves are minced and left in.

Ingredients

• 1 stick unsalted butter, softened to room temperature
• 4 to 6 fresh scented geranium leaves, rinsed and thoroughly dried
• Pinch of fine sea salt, optional

Directions

1. Remove any tough stems from leaves
2. Finely mince leaves with a sharp knife
3. Place softened butter in a small bowl
4. Fold minced leaves and optional salt into butter until evenly combined
5. Taste and adjust leaf quantity if desired
6. Lay a sheet of parchment paper flat on the counter
7. Spoon butter onto parchment and roll into a log shape
8. Twist ends closed and refrigerate at least 2 hours before using
9. Store refrigerated up to 1 week or freeze up to 3 months

Tips for Best Results

• Use high quality unsalted butter so the delicate floral fragrance is not competing with added salt
• Allow butter to soften fully at room temperature before mixing so the minced leaves incorporate smoothly and evenly throughout
• Mince leaves as finely as possible to distribute flavor evenly and avoid any fibrous or chewy bits in the finished butter
• Use fresh leaves rather than dried, as the essential oils are far more vibrant and true in fresh foliage
• Rose, strawberry, and lemon varieties all work beautifully, and blending two complementary varieties such as rose and lemon creates a more complex result
• Add a small pinch of fine sea salt and a few drops of fresh lemon juice to brighten and balance the floral notes
• Roll the finished butter tightly in parchment paper, twisting the ends like a candy wrapper, and refrigerate for at least 2 hours before slicing and serving
• For a sweeter butter intended for baked goods and scones, add a teaspoon of powdered sugar or scented sugar to the mixture
• Freeze extra logs wrapped in parchment and then foil for up to 3 months so you always have some on hand

Cautions

• Do not use leaves from plants that have been treated with pesticides, systemic fertilizers, or any chemical spray
• Mince and incorporate leaves just before making the butter, as cut leaves begin losing their volatile oils quickly once exposed to air
• Do not overmix or beat the butter vigorously, as excessive agitation can cause the butter to separate
• Refrigerate promptly and use within one week for the best flavor and food safety
• Discard if you notice any off smell, discoloration, or signs of moisture separation in the butter

Uses: scones, toast, pancakes, muffins, and finishing sauces

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