I seeded the nasturtium for this years garden. I’ve got a few ideas for some new edible flower experiments.

Nasturtium Butter

1/3 Cup Chopped Nasturtium Flowers, mixed colors if available
1/4 lb (1 stick) room temperature real butter (I used salted but unsalted would be fine if you add your own salt)
1/2 clove fresh garlic, crushed and minced
1 rounded tsp onion stem (the thick part above the bulb below the green) crushed and minced
1 tsp fresh flat leaf parsley,minced
1/2 tsp fresh thyme,minced
 
Fold together and chill,covered for no less than 1 hour. Overnight would be the best.
Serve on warm bread,cooked vegetables or I used this as a pasta sauce along with sauteed zucchini rounds and striped zucchini blossoms.
 

Nasturtium Butter

One of my favorite projects with edible flowers. Big plans for the 2014 season!