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
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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.  








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