Butter With Rosemary Or Other Edible Flowers - cooking recipe

Ingredients

250 g salted butter (1/2 pound)
1/2 cup rosemary fresh edible flower (or sage, lavender or chives flowers)
1/2 teaspoon white pepper (crushed in a mortar)
coarse salt

Preparation

Remove butter from refrigerator and let it soften at room temperature.
Chop your fresh picked flowers with a knife.
Stir it with a fork and add the flowers and white pepper.
Mix well and form again a stick with butter.
Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.
Cool in refrigerator for a day.
Cut it into thin slices and serve as desired.