How To Make Nasturtium Butter
Learning how to make nasturtium butter is just one of the fun and tasty ways to use these delightfully vibrant colored edible flowers. This easy compound butter brings the mild peppery flavor of fresh nasturtium blossoms and tender leaves to the table, along with a little lemon for brightness. It is a beautiful way to enjoy a harvest from the garden on homemade bread, potatoes, or vegetables.
The flowers can be chopped up and added to butter, seafood sandwich fillings or added to salads or even salad dressings.
They also make a great natural dye when added to white frosting, as well as a gorgeous garnish on cakes or on the side of a plate.
Plus they are easy to grow in the ground, in a hanging basket or in a window box so you can always have fresh edible flowers on hand for your recipes during the summer.
In This Article
Why You'll Love This Nasturtium Butter Recipe
Nasturtium flower butter combines the delicate peppery flavor of nasturtiums with cold butter thus opening up all sorts of possibilities.
You can use the nasturtium flower petals, or the sepals, which is the green part of the stem that connects and holds the nasturtium flowers together.
Nasturtium leaves are also edible, but be sure to choose young leaves for this particular recipe.
In addition to adding a unique taste to your recipes, nasturtium butter looks really pretty in a butter dish or spread on food. The orange and yellow petals bring garden color to the table, and the young leaves contribute a little extra peppery flavor.
Equipment You Need To Make Nasturtium Flower Butter
In order to make nasturtium flower butter you are going to need the following items.
- Measuring spoons
- Measuring cups
- Herb scissors or knife
- Medium mixing bowl
- Grater
- Fork
- Butter Bell or glass container with a lid
- Parchment Paper (optional)
- Aluminum foil or Saran Wrap (optional)
- Freezer bag (optional)
Ingredients Needed To Make Nasturtium Butter
- Butter - unsalted, homemade butter is best, but use what you have.
- Lemon zest
- Lemon juice
- Nasturtium blossoms and young leaves - be sure to choose unsprayed, organically grown blossoms and leaves.
Choosing and Preparing Nasturtiums for Butter
For the freshest flavor, gather nasturtium blossoms and young leaves shortly before preparing the butter. The blooms bring beautiful color, while the leaves have a slightly stronger peppery taste.
- Pick fresh, undamaged blossoms and tender young leaves from correctly identified nasturtium plants grown for food.
- Check the petals for small insects. Rinse gently if needed, then pat dry so extra water does not thin the butter.
- Chop petals and young leaves finely for an even spread, saving a few attractive petals for garnish if you like.
- Use flowers that have not been treated with chemicals unsuitable for edible plants. Avoid cut flowers purchased for decoration.
If you are just getting started with culinary flowers, read my edible flower identification and preparation guide and How to Eat Nasturtiums for more ideas.
Step-by-Step Tips for Making Nasturtium Butter
The printable recipe card below gives the precise amounts and method. One helpful detail is to use butter that is soft enough to mix but not melted, and flowers that are dry after washing. That helps keep the final spread creamy and distributes the colorful petals evenly. Taste before chilling, since different nasturtium varieties can be more or less peppery.
The recipe below explains how to make nasturtium butter using just four ingredients.
You can use store bought butter for this or homemade butter if you make your own.
For those who like a more complex butter, try adding some dill weed or a lemon flavored herb such as lemon thyme or lemon basil to the mixture.
Print
How To Make Nasturtium Butter
Fresh nasturtium blossoms and young leaves add pretty color and a lightly peppery taste to this easy lemon compound butter. Spread it on bread or use it to finish vegetables and potatoes.
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
- ½ cup butter
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons finely chopped nasturtium blossoms and young leaves from unsprayed, organically grown plants
Instructions
- Place the butter, lemon zest and lemon juice in a medium sized mixing bowl.
- Use a fork to blend the ingredients well until the lemon zest and juice are evenly distributed throughout the butter. If you are not 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.
- Dice the nasturtium flowers and leaves using herb scissors or a knife. 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.
- Add the diced nasturtiums flowers and leaves.
- Blend gently with a fork.
- If you plan to use the butter within four days, transfer it to a clean glass or plastic container with a lid or a butter bell if you have one, 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.
- Wrap aluminum foil or plastic wrap around the parchment paper.
- Place the sealed butter in a freezer bag, then put it in the freezer.
- Thaw the butter in the refrigerator prior to using it. This should take no more than three hours ideally, but I have seen it take several days, so plan ahead .
- 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.
Notes
Use clean, dry, unsprayed edible nasturtium blossoms and tender leaves. Keep the finished flower butter refrigerated and use within four days, or freeze portions for longer storage. For the best flavor, make it the day before serving.
Nutrition
- Serving Size: About 1 tablespoon
What Can You Do With Nasturtium Butter?
Nasturtium butter can be used on anything you would use butter on, as long as the slightly peppery taste of the nasturtiums would not pair badly with your recipe.
Here are some foods I recommend trying nasturtium flower butter on.
- Risotto
- Toast
- Muffins
- Fish
- Vegetables
- Soups
- Dinner rolls
- Eggs
- Steak
- Chicken
- Potatoes
Above all, experiment!
If you make nasturtium butter, try it in your recipes in place of regular butter and see how they turn out.
You might just find out your family loves the taste of nasturtium butter.
Serving Nasturtium Butter at a Garden Brunch
For an easy garden-inspired table, put a dish of nasturtium butter next to warm rolls, toast, or sliced homemade bread. A little butter on cooked potatoes, vegetables, fish, or grilled chicken adds a pretty finishing touch without much extra work. When you want to make a meal feel special, arrange a few fresh nasturtium flowers beside the serving dish.
Try it alongside homemade butter from your own kitchen, too. You can start with my goat milk butter recipe if you want to make the butter base yourself.
Popular Additions To Nasturtium Butter
When making compound butters, many times people add more than one edible flower or herb.
The one thing to keep in mind when doing this is that nasturtiums have a delicate flavor, so choose herbs or other edible flowers that complement the nasturtiums instead of overpowering them.
Here are some recommendations.
- Thyme
- Dill
- Basil
- Flat-leaf parsley
- Tarragon
- Chives
- Pansies
- Marigolds
- Poppy seeds
- Lemon pepper
For best results, limit the combination to two or three different herbs, seasonings or edible flowers.
If you add too much in, the flavor mix might not taste good at all and could end up being so overpowering that no one will eat it.
How To Preserve Nasturtium Butter
As mentioned in the recipe, freezing butter is a great way to make up a large batch when the Nasturtium flowers are in bloom and preserve it for winter use.
It is important to make sure the butter is thoroughly wrapped and sealed in a freezer bag or freezer container.
Butter is known to pick up strong odors when it is close to them and in a non-porous container, such as plastic.
I have never had frozen butter pick up any odors, but I am always careful to make sure everything else in the freezer is already frozen and that the butter is well sealed.
The butter will last frozen for six to nine months.
Plan on a minimum thawing time of at least three hours, however from personal experience I encourage you to place it in the refrigerator a day or two before you plan to use it.
Do not thaw frozen butter at room temperature.
How To Store Nasturtium Flower Butter
As mentioned above, you can easily freeze nasturtium flower butter for use at a later date and this is a great way to get a taste of summer long after the season has ended.
However for most people, storing their butter in the refrigerator is the best solution.
Although some people keep plain butter at room temperature, fresh-flower compound butter needs different handling because the mixture contains freshly cut plant material and lemon juice. Keep this nasturtium butter in a covered container in the refrigerator between servings. For a longer supply, I prefer freezing small, well-wrapped portions rather than leaving the flower butter out on the counter.
If you are using homemade butter to make this nasturtium flower butter recipe, then be sure to store it in the refrigerator.
A note about flower butter: Plain salted butter and butter mixed with fresh flowers, leaves, and lemon juice are not the same for storage purposes. Keep nasturtium butter covered and refrigerated between servings, and make a small batch if you plan to use it fresh. If you want to save a larger batch, freeze well-wrapped portions rather than leaving the mixture out on the counter.
How Long Will Nasturtium Butter Last In The Refrigerator?
For this fresh-flower butter, I recommend using the refrigerated batch within four days or freezing it sooner. That is a conservative approach for fresh herbs mixed into fats, based on Extension guidance on herb-and-fat mixtures. Plain butter has a different storage life, so I do not use its longer storage timeline for this homemade mixture.
It is best to make the nasturtium butter 24 hours before you need it to allow the flavor of the nasturtiums and other herbs or edible flowers to fully be absorbed by the butter.
Questions About Making Nasturtium Butter
What does nasturtium butter taste like?
The finished butter is rich and creamy, with a little peppery bite from the flowers and leaves. It is not usually as hot as a chili pepper, but the strength varies by plant and growing conditions.
Can you make it with petals only?
Yes. Petals give a delicate flavor and attractive color. Adding young leaves gives the butter a greener, more peppery note.
Can you make it ahead for guests?
Yes. Prepare it ahead, cover it, and refrigerate it so the flavors can mingle. Bring out only the amount needed for serving and return the rest to the refrigerator.
What if the butter is too soft or too peppery?
If it is too soft, chill it briefly to firm it up. If the peppery flavor is stronger than you expected, mix in a little additional plain butter. You can also use fewer leaves in your next batch.
Why Grow Nasturtium In Your Garden
Now you have an idea of what you can do with nasturtium flowers and leaves - but this is only the tip of the iceberg.
There are many nasturtium flower and leaf recipes out there, so what are you waiting for?
They are easy to grow and you can get started growing them today!
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.
Nasturtiums are often grown for their bright colored flowers that make a great addition to salads.
Both the flowers and the young leaves are edible.
Be sure to use only organically grown Nasturtiums in your recipes.
More Edible Flower and Homemade Butter Ideas
If you enjoyed this nasturtium butter recipe, you might also like these garden-to-kitchen articles:
- How to Eat Nasturtiums
- Cooking with Edible Flowers and Herbs
- How to Dry Edible Flowers and Herbs
- Homemade Goat Milk Butter
More Ways to Enjoy Edible Flowers
From growing your own flowers to bringing them into the kitchen, there is always something new to try. I have gathered more edible flower recipes, guides, and learning resources in one place.
Want more practical ideas for using what you grow and stocking your pantry? Join my Experimental Homesteader newsletter below for kitchen projects, food preservation ideas, and seasonal homesteading inspiration.
