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Flower and Herb Butter

 1/2 cup room-temperature, best-quality unsalted butter
  Small or torn fresh herb leaves, including milder-flavored ones (thyme, dill, and flat-leaf parsley) and stronger ones (tarragon, sage, and/or oregano)
 1 green onion, sliced
  Petals from edible flowers such as anise hyssop, marigolds, pansies, calendulas, nasturtiums, Johnny-jump-ups, and borage
  Flake sea salt
  Pepper
  Cracked coriander seeds, red chile flakes, and poppy seeds (optional)
  Baguettes or crackers
1

On a platter or board, smear 1 butter 1/8 to 1/4 in. thick, using an offset spatula. Scatter generously with herb leaves. Scatter with sliced green onion, flower petals, salt, and pepper. If you like, add cracked coriander seeds, chile flakes, and poppy seeds. Serve with baguettes.