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In a large bowl, cream the butter with a wooden spoon so that is is no longer firm and blocky, about 2 to 3 minutes.
With a wooden spoon or spatula, mix in the thyme, basil, rosemary, oregano, marjoram, savory, fennel leaves, bay leaves, and lavender leaves until they are well incorporated and distributed evenly throughout.
Transfer the butter to a piece of wax paper. With your hands, shape the butter into a cylinder. Roll the butter around on the wax paper until a desired shape is formed. With your fingers, place the pansies and any extra pieces of herbs on the butter in any design that you like.
Cover the compound butter in plastic wrap and refrigerate until solidified again, about 1 to 2 hours.
Unwrap the butter and slice it into 1-inch (2.5-cm) thick slices, if desired. You can use this butter to top bread, as a rub on meat for roasting or grilling, or any way that you like! Store any unused butter in the refrigerator, wrapped, for about one week. Compound butter can also be frozen for about 6 months.