Honeysuckle Butter - biscuits and such
southern food blog
post-template-default,single,single-post,postid-6116,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Honeysuckle Butter

In the nearly 8 years that I’ve lived in Maryland, I like to think I’ve learned a lot about this state. I know how to pick crabs, I know the names of at least two Raven’s players, and I understand that the words “Bel Air” are meant to be pronounced “Blair.” However, this place surprises me on a daily basis. When I went to MICA¬†I didn’t have a car, so when I did leave the city I was always amazed at how green the county was. I was under the impression, driving up I-83, that Baltimore was a large city nestled in the woods. Now, years later I’m a little more mobile, but that feeling that Baltimore is a hidden hamlet hasn’t quite shaken.

Just last year I discovered the full beauty of the trail that hugs the Jones Falls River. I’ve spent a cumulative 6 years living not five blocks from the trailhead, but it wasn’t until I took up running seriously last June that I started to learn its nooks and crannies. One morning last week I hit the trail for a run and was immediately overwhelmed by the smell of honeysuckle. You may recall that I have had a life-long love affair with honeysuckle, and that this particular smell immediately transports me to the woods behind the Five Oaks tennis courts in Durham. I thought to myself, chugging along and spotting honeysuckle bush after honeysuckle bush, that I should make a point later in the week to return and harvest.

Sunday afternoon I grabbed a bag and headed to the trail. I spent the better part of an hour climbing through the bushes, hoping I didn’t get poison ivy, and dropping hundreds of little, fragrant flowers into my bag. While I was there, watching runners and bikers whiz by as I foraged, I felt overwhelmed with a sense of accomplishment. There’s something about being smack dab in the middle of a major city completely surrounded by nature, hunting for wild flowers. It was such a wonderful reminder of how powerful small pieces of uncontrolled wild can be. You don’t have to be standing on the edge of a cliff overlooking a waterfall to appreciate this earth, you can find it standing ankle deep in honeysuckle vines in a forgotten part of an almost forgotten city.

Honeysuckle Butter

This butter is truer to its honeysuckle flavor than I could have hoped for. It’s light and just a little bit sweet, with all the delicate honeysuckle flavor you love.

2 cups heavy cream

2 cups whole honeysuckle flowers

1 tsp cinnamon

In a medium sized bowl or jar, combine flowers and cream. Cover and let soak overnight. Strain the cream and discard the flowers. Add cinnamon.

Pour your cream into a mason jar. It should be filled no more than 3/4 of the way. Nestle yourself into a comfortable position and turn the butter. Rotate the jar, back and forth, flipping it over and over, for approximately 20-30 minutes. The cream will evolve from liquid to solid, getting steadily thicker. When it has clumped together into a thick ball and the solids have separated out, you’re done. Use a metal strainer to extract the excess liquid, and refrigerate. It will firm up as it chills.

Print Friendly, PDF & Email


  • alicia

    25.05.2012 at 14:12 Reply

    One word. Fabulous!

  • Ashley

    26.05.2012 at 09:19 Reply

    Elena, as the cream stands overnight, do I refrigerate? Sounds heavenly! Thanks, Ashley

    • elena

      27.05.2012 at 03:31 Reply

      Yes! Let them soak together in the fridge.

  • carrie

    27.05.2012 at 18:05 Reply

    i love everything about this.

  • Tommy

    07.06.2013 at 00:51 Reply

    Wow! I made this yesterday. The flavor is incredible! It tastes just like honeysuckle. Thanks for such a great idea!

    • elena

      07.06.2013 at 14:28 Reply

      So glad it turned out well! I loved making (and eating) it.

  • R L Coffman

    17.05.2015 at 06:27 Reply

    Any good ideas for using the whey from this?

    • Elena Rosemond-Hoerr

      17.05.2015 at 18:10 Reply

      In the past I’ve used it in smoothies, but my plan for this summer is to use raw cream to make the butter and then see if I can’t put some of the old fashioned buttermilk to work in some older recipes.

  • biscuits and such | Buttermilk Biscuits with Caramelized Apricots and Honeysuckle Butter

    02.06.2015 at 12:41 Reply

    […] week before the dinner I had reshared an old post on the B&S Facebook page– my method for honeysuckle butter. Maud, of¬†Greenlands, emailed me when she saw it and asked if we could work a little honeysuckle […]

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.