Farewell to Summer with Nasturtium Butter

Nasturtium Butter

Throughout the summer months and into early fall nasturtiums are bursting out all over my garden. And while I enjoy soaking up their wild, untamed beauty, I enjoy eating them too. They turn a green salad from ordinary to beautiful plus they pack a nutritious punch since they are loaded with Vitamin C. Most of all they add a subtle peppery radish-like flavour especially when combined with some freshly plucked garden greens. I plant them specifically for this purpose.
This year I decided to try something new and create a delicious herbed butter that I used on grilled pieces of salmon and halibut, juicy grilled steaks and chicken. I even tossed this mildly flavoured butter into some orzo for a lovely side dish. But, as a last ode to summer I melted it on the last of the summer corn steamed to perfection. 

Ciao summer and welcome autumn.

**Nasturtium Butter**

1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup nasturtium flower petals, washed and patted dry
1 teaspoon finely grated lemon zest
1 tablespoon chives
salt and fresh ground black pepper to taste

On a wooden board chop nasturtium flowers and chives finely with a sharp knife. In a medium sized bowl blend into room temperature butter. Transfer on to a piece of plastic wrap, and roll into a log shape. Refrigerate until firm. When ready to serve, cut off thin slices of the golden butter and allow to melt.

May be made ahead and stored wrapped tightly in the fridge or freezer.


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