Nasturtiums bloom profusely from late spring to early fall. However, their colorful beauty and usefulness doesn’t have to end there. The next step for nasturtiums is the kitchen. The most common culinary use for nasturtiums, or “nastrums” to their fans, is for creating dazzling, brilliantly colored fresh garnishes and salad additions. But take it a step further. Preserve nastrum flowers for future use by magically transforming them into this divine lemony butter which is freezable. The butter is a fabulous complement to breads, fruits, vegetables, fish and chicken.
Cut fully open nastrum flowers early in the morning after the dew has evaporated from their petals. Hold them by the stems and shake very gently to dislodge any bugs or debris. Get them inside quickly and process immediately.
Rinse the nastrum flowers gently with a slow stream of cool running water. Drain and air dry thoroughly.
Soften 1 cup of unsalted butter in a medium mixing bowl at room temperature. Cream with 2 tablespoons of lemon juice and 4 teaspoons of lemon zest.
Finely chop ½ cup fresh nasturtium blooms. Blend them gently and evenly into the butter mixture well with a fork.
Store in a tightly-covered container for 2 or 3 days.
Freeze your nasturtium butter to preserve it for future use. Pinch about a tablespoon from the batch and roll it into a small log. Wrap in wax paper or parchment paper. Seal in a plastic food bag and freeze until the nastrums bloom again.