Organic Flower Butter - cooking recipe

Ingredients

NASTURTIUM BUTTER
4 ounces unsalted organic butter, room temperature (1 stick)
12 -18 organic nasturtium petals
2 -4 fresh nasturtium leaves or 2 -4 a few sprigs fresh parsley
3 -4 chives, leaves (optional)
Chive Blossom Butter
4 ounces unsalted organic butter, room temperature (1 stick)
10 -12 large barely open organic common chive blossoms, florets (petal clusters)
2 small sprigs fresh parsley (or 8 or 10 large chive leaves)
Rose Butter
4 ounces unsalted organic butter, room temperature (1 stick)
1 teaspoon superfine sugar (sometimes called baker's sugar) or 1 teaspoon finely granulated sugar (sometimes called baker's sugar)
1/4 teaspoon almond extract
1 generous handful of fresh organic edible rose petal (from the fragrant old-fashioned types, such as Belle of Portugal, any of the rugosa roses and damask)

Preparation

Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water-check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
With a rubber spatula put the mixture into a small butter crock or decorative bowl.
Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
All three recipes make a little more than 1/2 cup (125g).