According to Wiki, nasturtiums have been used in herbal medicine for their antiseptic and expectorant qualities. Good for chest colds, respiratory and urinary tract infections, and to promote formation of new blood cells. All parts are edible. The flowers contain about 130 mg (2g) of vitamin C per 100g (3.5 oz), about equivalent to parsley.
CRAFTING NASTURTIUM BUTTER
- Grab your basket and gather up organically-grown flowers with some amount of stem still attached, along with a nice variety of leaf sizes.
- Gently wash in cool water, shake off excess droplets, and allow to air dry between sheets of plain white paper towels.
- Whip room temperature butter (sweet or salted, but do keep it organic) just enough to make it light and fluffy.
- Pinch a generous amount of petals and snippets of stem directly into the butter.
- Chiffonade a couple leaves by rolling them up together in a cigar-like fashion and slicing into thin strips. Add to butter. (Optional: Add bits of scallion, chives or any other herbs. A little beet juice for a pink hue.)
- Mix until well incorporated.
- Smooth a little butter into the bottoms of your chosen molds and press an arrangement of whole flowers, buds and small leaves to design out a decorative top.
mini tart/cheesecake pans with those removable bottoms are great molds!
- Using an offset spatula, press butter into molds and smooth top.
- Press a piece of parchment paper on top and freeze until solid.
- To unmold, tap upside down on counter, or apply a towel soaked in hot water, or run under hot water for a few seconds.
Use the larger leaves as “plating doilies” for a presentation with dainty style.
The “bottom” of one that was pressed into a mini casserole dish.
Wrap the unmolded butters up like a gift in parchment, then wrap again airtight in plastic. Label and freeze for a special occasion or an everyday affair.