This compound butter's intense herbs flavor will accentuate many foods. It is a great way to use all of your left over herbs. Be creative and try different combinations. Melt it as a dipping sauce for crab or other shellfish. Our favorite: spread on warm Sourdough bread - a true taste of San Francisco.
8 tablespoons unsalted butter (1 stick), softened
1/4 cup minced, lightly packed, mixed herb leaves such as parsley, thyme, sage, or marjoram (about 4 to 5 sprigs)
1/2 teaspoon kosher salt
Nasturtium Flowers, chopped
Mix together all ingredients in a medium bowl until thoroughly combined. Place butter on a sheet of plastic wrap. Shape into a log and twist the ends of the plastic to seal. Place butter in the refrigerator to harden, or use soft as a spread.