Sure, nasturtiums are gorgeous in the garden, but they really jazz up the flavors on the plate too.
From Garden Garnish to Table Staple
If you grow nasturtiums, you already know they are generous little plants: tumbling over the edge of a bed or GreenStalk, brightening up the lawn or porch, and offering flowers in shades of apricot, gold, orange, and ruby. But nasturtiums are more than ornamental hummingbird attractors. Their flowers, leaves, tender stems, and young seed pods are edible, with a peppery flavor often compared to watercress, radish, mustard greens, or arugula. And who has two thumbs and loves pepper? This woman!
This nasturtium butter is the kind of recipe that feels insanely special but takes hardly any work. Which was handy when my brother-in-law and his family were visiting last week, and the kids were intrigued by the GreenStalk on the porch with nasturtiums tumbling over the side. We pointed out that the flowers were edible (expecting the kids to enjoy a Willy Wonka moment), to my surprise it was my brother-in-law who couldn’t get enough of them. He kept going back for another “snack” of the flowers, and that was my “aha” moment.
It was time to grab a baguette from my favorite bakery and whip up some nasturtium butter for our dinner!
Nasturtium Butter Recipe with Edible Flowers and Fresh Herbs
Ingredients
- 1 stick room temperature salted butter
- 1 scallion both white and green parts, thinly sliced
- 1/2 cup fresh nasturtium petals gently rinsed, dried, and chopped
- 2 tablespoons young nasturtium leaves finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper or ground white pepper
Instructions
- Prepare the nasturtiums. Rinse the petals and leaves gently in cool water. Pat dry very well, then chop. Remove any stems that feel tough.
- Mix the butter. In a medium bowl, stir together the nasturtium petals, nasturtium leaves, scallion, parsley, lemon zest, salt, and pepper.
- Taste and adjust. Smear a small amount on bread or a cracker. Add a pinch more salt, lemon zest, or pepper if you want the flavor brighter or more pronounced.
- Shape. There are three ways to do this. Normally, I spoon the butter onto parchment paper and roll it into a compact log, twisting the ends to seal. You can also pack it into a small crock or ramekin. But, this time I went crazy and smeared the butter on a black granite square for a fun presentation.
- Chill. Refrigerate the butter log, crock, or plate for at least 1 hour, to give the flavors time to meld.
How to Serve Nasturtium Butter
- Spread it on warm sourdough, biscuits, or baguette slices.
- Melt a pat over grilled corn, steamed green beans, roasted carrots, or new potatoes.
- Finish a piece of chicken, pork, or steak with a thin slice or a smear.
- Toss a little with hot pasta, lemon juice, and extra herbs for a quick garden supper.
- Use it in omelets, or on scrambled eggs.
Storage
Wrap the butter tightly and refrigerate for up to 5 days. For longer storage, freeze the wrapped log for up to 3 months in an airtight container. Slice off coins as needed and let them soften briefly before serving.
Recipe Notes and Variations
- Keep it mild: Use only petals and skip the leaves for a softer floral flavor.
- Make it punchier: Add more chopped leaves, a pinch of crushed red pepper, or the optional garlic.
- Try citrus swaps: Orange zest makes the butter rounder and sweeter; lime zest makes it sharper.
- Use salted butter: If using salted butter, omit the sea salt at first, then season to taste.
- Presentation tip: Press a few whole petals onto the outside of the butter log before chilling for a beautiful sliced finish.