Nasturtium butter and nasturtium salt
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.
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.
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.
1/2 cup pink Himalayan sea salt
A handful dried nasturtium leaves
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.