Noshing On Nasturtiums
Vibrant red-gold, pink or pale yellow, trumpet shaped blossoms a midst round smooth leaves, are the hallmark of nasturtiums – or ‘nasties’.
The edible annuals are native to Peru and were brought to Europe by the Spanish conquistadors. Easy to grow and happy to thrive and abound, the plants soon became a popular addition to many gardens–and salad plates. Nasturtiums grow well from seeds and it is very easy to harvest your own seeds. Sow seeds in a sunny location that will bring out bold, bright flower and flavor. Many gardeners grow nasturtiums for their color, abundance, all of the plant is edible —and they are excellent sacrifice plants. Critters that like to nosh on your tomatoes, cukes, and zukes are drawn to nasties. I plant them with abandon knowing they are helping protect our delicate vegetables.
Nasturtiums are a member of the cress family, their leaves and blossoms are edible. Their delicate petals provide a refreshing treat to the spirit especially on hot days. Like other varieties of cress, the plant carries a lively peppery flavor that dances on the palate. The leaves are bolder and hardier in flavor than the blossoms, making them a wonderful addition to salads or as a garnish on a summer soup. Nasturtium blossoms have a more delicate, floral flavor, and bright color, they lighten and lift the spirits.
How do you use them?
Here are some ideas- but a simple tip first. Pick the blossom with long stems and place them in a glass of water to keep blossoms fresh while you prepare.
Sprinkle salads with whole or shredded flowers. Their flavor blends particularly well with light vinegar dressings.
Stuff whole blossoms with guacamole. Makes a beautiful and flavorful appetizer.
Finely chop or shred blossoms and mix them into goat cheese for a colorful spread.
Toss blossoms onto a cold noodle dish for a light summer picnic treat.
Blossoms are delicious served over a delicate white-fleshed fish.
Sprinkle blossoms over fresh steamed green beans, peas or potatoes.
Garnish a summer soup with a blossom or two.
Yum!
Be well!
April
