3 tablespoons finely chopped nasturtium blossoms and young leaves from unsprayed, organically grown plants
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 are going to use the butter in less than two weeks, you can put it into a 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.