Nasturtiums are vibrant, peppery plants that are edible from root to tip. Here’s how to enjoy them and save seeds for future planting!
Ingredients:
- Nasturtium leaves (handful)
- Nasturtium flowers (handful)
- Nasturtium seeds (optional)
- Olive oil (2 tbsp)
- Lemon juice (1 tbsp)
- Salt and pepper to taste
- Optional: your choice of greens (spinach or arugula)
Directions:
1. Prepare the Leaves and Flowers:
- Leaves: Nasturtium leaves have a peppery, watercress-like flavor. Wash them thoroughly and use them in salads, sandwiches, or as garnishes. They add a fresh, spicy kick.
- Flowers: The brightly colored nasturtium flowers are not only beautiful but also edible. They have a milder peppery flavor compared to the leaves and can be used to garnish salads, soups, or desserts. Wash and pat them dry.
2. Make a Simple Nasturtium Salad:
- In a large bowl, toss the cleaned nasturtium leaves and flowers with olive oil and lemon juice.
- Add salt and pepper to taste, and mix gently.
- For variety, you can mix in other greens, such as spinach or arugula.
- Serve as a side salad or a fresh, peppery garnish for other dishes.
3. Using Nasturtium Seeds:
- Young seeds: These can be used as a caper substitute. To pickle them, place the green seeds in a jar with vinegar, garlic, and salt, and let them sit for a few weeks.
- Mature seeds: Let some nasturtium plants go to seed for harvesting. Collect the mature seeds once they turn brown and dry on the plant.
4. Saving Nasturtium Seeds:
- After collecting mature, dry seeds, place them in a cool, dry place for a few days to ensure they are fully dry.
- Store the seeds in a labeled envelope or airtight container in a cool, dark place until you are ready to plant them next season.
Tips:
- Leaves: Add to sandwiches or wraps for a flavorful twist.
- Flowers: Use them as a decorative, edible garnish for any meal.
- Seeds: Pickle or save them for future planting.
Enjoy the full nasturtium plant while ensuring you’ll have more seeds for the next gardening season!
Be the first to comment