Edible Flower Butter
Serves 2-4
Ingredients
½ cup unsalted butter, softened
4 large nasturtium leaves, washed, dried, cut into thin chiffonad ribbons
1 tsp Fresh rosemary, washed, dried, minced
½ tsp Fresh thyme, washed, dried, minced
3 tbsp Fresh parsley, washed, dried, rough chopped
4–8 fresh nasturtium flowers, washed, dried, chopped
1 large clove garlic, minced
1 tsp Lemon zest
Sea salt & pepper to taste
Preparation
- Mix all ingredients in a bowl.
- Lay out a large piece of plastic wrap onto the counter. Spoon the butter mixture onto the wrap, concentrating on the middle, evenly dolloping mixture from one end to the other (like you would if you were making a burrito).
- Make a log and pull the wrap tightly to the mixture to wrap it into shape. Refrigerate until cold, approximately 15-30 minutes. Mixture can stay refrigerated up to 7-10 days, use as desired.
