Dianthus come in a myriad of colors. The genus includes about 300 species of flowering plants in the family Caryophyllaceae, native mainly to Europe and Asia. Common names include carnation (D. caryophyllus), pink (D. plumarius and related species) and sweet william (D. barbatus). This diminutive beauty adds a light nutmeg-like scent as well as a colorful touch to many dishes, including green salads, Jell-O molds, and a favorite easy recipe, compound butters. You can make this with all sorts of flowers, including violas, calendulas, roses, society garlic, and of course your favorite herbs (and their blossoms). Make several logs and preserve them in plastic wrap in the refrigerator. Try these flavored butters as lovely toppings for a grilled steak or piece of barbecued fish.
Five Ingredients or LessYes
Type of DishCondiments
- 1/2 cup dianthus blossoms, separated into petals
- 1 stick of butter, room temperature
- dianthus petals, for garnish
In a small bowl, gently mix the petals and butter with a fork.
On a sheet of plastic wrap, roll the butter into a small log shape. Pat the ends and sides of the roll until it is smooth.
Press the flower petals around the outside of the butter log before wrapping it up tightly in the plastic wrap. Keep chilled until ready to use.
Copyright Kitty Morse, 2015