NASTURTIUM BUTTER WITH ORANGE AND BASIL
Nasturtium butter recipe
Nasturtiums are such a lovely, old-fashioned flower. They’re easy to grow and are edible. There are lots of nasturtium flower recipes, but this nasturtium butter recipe is special.
Jump to RecipeNasturtium butter has a sweet, herby flavor, perfect for tea breads or muffins.
What do nasturtiums taste like?
Nasturtium flowers have a mild peppery taste. Some people say the taste is similar to watercress. In this recipe, they add just a slight peppery taste to the sweet, orangey flavor.
Although you could use only the nasturtium flowers, I like to add the basil and orange zest. They elevate this butter to something really special. It tastes unique and delicious, and it is absolutely gorgeous.
What you’ll need for nasturtium butter
Ingredients for nasturtium butter with orange and basil
- Good quality, salted butter
- Orange
- Fresh basil
- Nasturtium flowers
How to use nasturtium butter
How to use: This beautiful butter is delicious on bread, scones or muffins, but it’s also a lovely spread for tea sandwiches.
Another flavored butter recipe
For another great flavored butter recipe, see my husband’s delicious herb butter recipe. It’s perfect for his amazing steaks.
NASTURTIUM BUTTER WITH ORANGE AND BASIL
Difficulty: EasySweet basil and orange combine with the peppery flavor os nasturtium flowers for a gorgeous tea-time butter spread.
Ingredients
8 ounces of good quality, salted butter, softened
Zest of 1 orange
1/4 cup chopped fresh basil
2 tablespoons roughly chopped nasturtium flowers
Directions
- Roughly chop the nasturtium flowers and basil. You want to still be able to see the brightly colored nasturtium petals and the pieces of basil.
Put softened butter, orange zest, chopped basil and chopped nasturtium flowers in a mixing bowl. Mix by hand until the nasturtiums, basil and orange zest are well incorporated yet are still in large enough chunks to be visible, - Put softened butter, orange zest, chopped basil and chopped nasturtium flowers in a mixing bowl. Mix by hand until the nasturtiums, basil and orange zest are well incorporated yet are still in large enough chunks to be visible. Separate the butter into three chunks, each on a piece of plastic wrap. Wrap each one into a log and refrigerate. Or, spoon into a bowl. Use or freeze the butter within 4 days.
- Separate the butter into three chunks, each on a piece of plastic wrap. Wrap each one into a log and refrigerate. Or, spoon into a bowl. Use or freeze the butter within 4 days.
How to grow nasturtiums
Nasturtium is an annual flower that grows throughout most of the United States. The seeds are widely available and are easy to start, but I personally prefer to buy the plants themselves at my local nursery. In warmer climates, they often reseed.
Nasturtiums are not finicky. They don’t need fancy soil — in fact, they thrive in poor soil, although they do need it to be well-drained. They need 6 hours of sun a day, but are generally happy in most places in your garden.
Nasturtiums flower all summer long and come in variety of colors. Here in Ohio, I look for Empress of India, Peach Melba and Jewel Mix. The website Gardener’s Path has a great list of favorite varieties.
Both the flowers and leaves are edible, and as a bonus, nasturtiums also repel insects. I used the leaves to represent lily pads for my pond scum punch, part of my woodland-themed recipes.
