A couple of Nasturtium questions

Hi all

I've got loads of Nasturtium growing. I'm growing it primarily to fill a patch of ground that is going to be a small veg patch next year, but it is doing really well. Now I have a coupld of questions for you.

1. Are all varieties of Nasturtium edible? I.e. if I eat some is there a chance I'll die a horrble death, or at least make myself sick?

2. What can you use it for? I've read it is good in salads but in the past I've found the taste a bit over powering for a salad. Can it be cooked to function as a sort of pepper substitute?

 

You may eat them and all varieties are edible, there are a slight different taste depending on the color of the flower. The creamy yellow flower one is less peppery. I use them in chicken/turkey salad, regular salad, potato salad. I've heard that caraway bread with butter and layers of the leaves is yummy--not tried myself. Never heard of cooking it, would not go there.
But google for it see what else is there.

 

Thanks. I have a pan of broth on the go, tonight I'll finely chop one leave and put it in. We've run out of most spices so it is a good time to test its effects on the flavour of soup. Tomorrow I might make some sort of rice based stir fry, I'll chuck some in that too. I'll also google for more ideas of uses.

 

Hey go for it, you might be on to something new.

 

Why do I consider nasturtiums an herb? Because the entire plant is edible! This peppery plant is perfect for salads, herb vinegars, appetizers and garnishes. Try mixing assorted greens such as romaine, radicchio, spinach and arugula with a handful of nasturtium blooms topped with your favorite dressing. Bake a batch of spice cupcakes, frostwith a cream cheese frosting and top with a single nasturtium bloom for a luncheon treat.

Nasturtium vinegar is wonderful as well. Add several blossoms and some leaves to a jar with a clove of garlic. Fill with vinegar and allow to sit for 4-5 weeks. I also like adding it to other herb vinegar combinations for a nice peppery addition and it colors the vinegar a lovely shade.

It's important to keep your nasturtiums free from any exposure to chemicals. They do trail and spread, and so be aware of this if anything nearby is treated. I think of them as a flowering spicy green, and grow them as such. The leaves and blooms can be added to any salad, used as garnish, or chopped into pasta salads.

The seeds were ground during World War II as a replacement for pepper and you can still do this. Wait for the seeds to dry-they are larger than peppercorns-and grind them in a grinder. You can add this mixture with herbs to make a savory herb salt as well. Store in tightly closed bottles.

The fresh seeds can be pickled as a type of substitution for capers, which are fairly expensive. After the blossoms wilt and form seed pods, pick the greenish pods off the plant for this recipe:

 

Oh I like the idea of drying the seeds and using as pepper.

 

Never done that, I will pay attention to the forming of the seeds.

 

Thanks all. Some good tips there.

Here's an update on the use of Nasturtium leaves to add flavour to a veggy broth. The wife and I had said broth for tea tonight, and we're still very much alive for now:gnthb:

I only put two leaves in this time, finely chopped, just in case it was too overpowering. It did add flavour, and the result was very good, however next time I think I should add more. As the broth was already made when I added it, the nasturtium was only cooked in so far as it was in there when we brought the pan back to the boil prior to serving. In terms of appearance and texture, it could have passed for savoy cabbage (as I chopped it small - obviously if I'd left it a bit bigger the absence of wrinkles would have been a give away). Taste was like somewhere between cabbage and basil.

I think the flavour and texture when very lightly cooked will work well in a number of roles. I can envisage it complimenting fish very well in a fish pie, and on the classic sunday dinner I think it would liven up cabbage well. Also, next spring I have a job for it too. We sometimes make nettle and wild garlic soup, which is delicious. I think some Nasturtium in there will really compliment the subtle flavour of the wild garlic.

 

The seeds can be used in place of capers. Nice with chicken.

 

As I am trying to remember, perhaps, it gets to cold here to early for seeds to me made on my Nasturtiums. I've planted them every year and don't recall seeing any. But will pay special attention this year. We usually have a good frost by Halloween, kills the annuals then.