Nasturtiums are not only colorful additions to your garden, but are beneficial in the vegetable garden. Nasturtiums are known for deterring bean beetles and aphids. They are also edible and are often grown for their bright colored flowers that make a great addition to salads, however the leaves are also edible. The flowers can be chopped up and added to butter, seafood sandwich fillings or added to salad dressings.

Lemony Nasturtium Butter

½ cup butter

2 teaspoons lemon zest

1 tablespoon lemon juice

3 tablespoons finely chopped nasturtium blossoms from unsprayed, organically grown plants

Place the butter, lemon zest and lemon juice in a medium sized mixing bowl. Using a fork, blend the ingredients well until the lemon zest and juice are evenly distributed throughout the butter. If you are real big on the taste of lemon, use a bit less. You can taste the butter as you go to see if the lemon taste suits you. The peppery taste of the nasturtiums will increase the longer the butter sits.

Add the diced nasturtiums and blend gently with a fork. If you prefer smaller pieces of nasturtiums, feel free to grate them or combine the ingredients in a blender. Note however that the nasturtiums may change the color of the butter if you do this.

If you are going to use the butter in a few days, you can put it into a glass or plastic container with a lid then refrigerate it.

If you are going to freeze the butter for future use, roll it into a small log, snuggly wrap it with parchment paper making sure to twist both ends to secure the paper tightly around the log of butter. Place the sealed butter in a freezer storage bag, then put it in the freezer. Thaw the butter in the refrigerator prior to using it. This may take several days.

Serve the butter with corn muffins, biscuits, steamed vegetables, boiled or roasted new potatoes, salmon, or chicken. It makes a pretty spread for chicken or ham salad sandwiches.