Nasturtium butter and nasturtium salt

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This year we have a profusion of nasturtiums growing on our rooftop patio. They are edible (no pesticides here), and peppery flowers and leaves and can be incorporated as garnish or otherwise into food I cook.

Here are a couple of simple ideas that are easy to execute and fun to make and serve.

 

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Nasturtium butter

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Ingredients:

1 cup butter, softened to room temperature

3 tablespoons or so chopped nasturtium flowers

About 3 young and blemish free nasturtium leaves

1 teaspoon Maldon salt, more as needed.

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Directions:

Place softened butter into a bowl, add chopped flowers, leaves and salt and mix with a spatula and combined.

Roll into an even log using a plastic wrap or parchment and refrigerate or freeze until needed.

Alternatively, pile into a small bowl and refrigerate until serving.

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Nasturtium salt

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Ingredients:

1/2 cup pink Himalayan sea salt

A handful dried nasturtium leaves

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Directions:

Place the dried nasturtium leaves in a spice grinder and grind to a rough powder.

Strain through a fine sieve to remove larger pieces.

Add salt and pulse a couple fo time to blend. Don’t over process the salt or it will become powdery. You can also just mix with salt in a jar and let sit, covered to mingle the aromas.

Store in air tight container.

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