Nasturtium Butter

If the butter is still too firm, leave it at room temperature for 10–15 minutes.

The drier the herbs, the longer the butter stays spreadable and aromatic.

Set aside a few whole flowers for garnish if you plan to serve the butter on a platter.

For a more intense flavor, let the butter rest in the refrigerator for 30 minutes after mixing.

Add salt gradually and taste as you go, since nasturtium is naturally peppery.

Roll the foil tightly and twist the ends to give the log a neat shape.

For clean slices, use a knife dipped in hot water and dried between cuts.