Mother Earth Living

Four Seasons of Flavor: Naturtium Flower Butter

Enjoy the flavors of arugula, watercress and nasturtiums any time of the year with these recipes.
By Debbie Whittaker
April/May 2002
Add to My MSN


Content Tools

Related Content

Guerilla Gardening: Growing Vegetables in Downtown Kansas City

The Guerilla Gardener scopes out the site for a guerilla garden in downtown Kansas City.

Adventures at the 100th RHS Chelsea Flower Show, Part 1

The Lemon Verbena Lady had the opportunity to visit the 100th RHS Chelsea Flower Show, a popular flo...

Food Wise: A Simple, Flavorful Vegetarian Stuffing

Olivia shares a vegetarian dressing recipe just in time for Thanksgiving.

How To Use Arugula From Your Garden

This garden favorite is great for salads, mesclun mixes, pastas and pizza. Comment for your chance t...

Nasturtium Flower Butter  

MAKES 1/2 POUND

Bright orange or red nasturtium flowers make a beautiful butter, but the flavor can also be achieved using any of the radish-flavored greens. The leaves also make an attractive liner for herb butters.

•6 red or orange nasturtium flowers
•1 cup (2 sticks) butter, at room temperature
•1/2 teaspoon freshly squeezed lemon juice
•Nasturtium leaves for garnish

1.Nasturtium flowers are quite delicate and require more gentle handling and processing than the leaves. Fill a bowl full of cold water and swish the flowers around briefly.
2.Shake off any excess water.
3.Pull off the petals, shake off as much water as possible, and place them on a kitchen towel.
4.Put the butter into a small mixing bowl and beat it well with a fork or hand beater. Blend in the lemon juice.
5.Snip the flowers into the butter and blend well with a spoon. The flower pieces should be large enough to show through the butter.
6.Put the butter into a small, deep dish and refrigerate until solid.
7.Use a melon ball scoop to make butter balls and serve them on individual nasturtium leaves on small plates. The butter will keep for several days in the refrigerator or many months in the freezer.
 
Click here for the main article, Four Seasons of Flavor.


 Debbie Whittaker is a culinary herbalist in Denver, Colorado, where she teaches herb classes and lectures on sustainable cuisine.  








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.