What Can You Make with Nasturtium Leaves? A Culinary Guide

November 1, 2025 •

4 min read

Nasturtium leaves, with their distinctive lily pad-like shape and peppery flavor reminiscent of watercress, are a highly underrated culinary ingredient. These versatile edible greens can transform simple dishes into vibrant, flavorful creations. This guide explores the many creative ways you can use nasturtium leaves in your kitchen, from savory sauces to fresh salads.

Quick Summary

Nasturtium leaves, prized for their peppery flavor, are a versatile ingredient for pesto, salads, and more. This guide covers preparation tips and diverse culinary applications for these edible greens, including stuffing large leaves and adding them to sauces or dips.

Key Points

Nasturtium Pesto: Blend the peppery leaves with garlic, nuts, cheese, and olive oil for a unique and vibrant pesto.
Salad Greens: Add young nasturtium leaves to mixed green salads for a spicy, cress-like kick.
Stuffed Wraps: Use large, sturdy nasturtium leaves as edible wraps for savory fillings, similar to grape leaves.
Soup Ingredient: Wilt nasturtium leaves into soups and stir-fries to add a peppery depth of flavor.
Infused Vinegar: Infuse vinegar with nasturtium leaves and flowers to create a zesty, colorful salad dressing.
Garnish: Use whole or chopped nasturtium leaves as a finishing garnish for dishes to add both visual appeal and flavor.
Nutrient-Rich: The leaves are a great source of Vitamin C, iron, and antioxidants.
Flavor Balance: Their peppery taste can be balanced with milder greens or creamy ingredients.

Exploring the Flavor of Nasturtium Leaves

Nasturtium leaves are known for their distinct peppery bite, which is a result of their mustard oils, similar to those found in arugula and watercress. The flavor can vary from plant to plant and is often stronger in older, more mature leaves. Young, tender leaves tend to have a milder sweetness before the peppery finish kicks in. This unique profile makes them a fantastic addition to both raw and cooked dishes.

Preparing Nasturtium Leaves for Cooking

Before incorporating nasturtium leaves into your cooking, proper preparation is key. First, ensure you are harvesting from a source that is free of pesticides or other chemicals. A thorough wash in cold water is necessary, as nasturtiums are known to be "trap crops" for aphids. After washing, pat the leaves dry with a towel or use a salad spinner. The leaves can be used whole, torn, or chopped, depending on your recipe. For dishes like pesto, tear the leaves to help them break down more easily in the food processor.

Versatile Nasturtium Leaves in the Kitchen

Pesto and Sauces

One of the most popular uses for nasturtium leaves is a zesty pesto. The peppery taste adds an exciting twist to the classic Italian sauce.

Nasturtium Pesto: Use nasturtium leaves in place of or in combination with basil. A simple recipe includes blending packed leaves with garlic, toasted walnuts or pine nuts, Parmesan cheese, and a high-quality olive oil. This pesto is excellent tossed with pasta, spread on sandwiches, or drizzled over baked potatoes.
Compound Butter: Finely chop nasturtium leaves and mix them into softened butter along with a pinch of salt. This peppery butter is perfect for topping grilled fish, corn on the cob, or simply spreading on toast.

Salads and Wraps

Nasturtium leaves bring a beautiful visual element and a spicy kick to fresh salads and wraps.

Mixed Green Salad: Combine nasturtium leaves with milder greens like butter lettuce or baby spinach to balance the peppery flavor. Add complementary ingredients like goat cheese, fresh berries, or toasted nuts for a sophisticated and flavorful salad.
Leafy Wraps: Use large nasturtium leaves as edible wrappers for savory fillings, much like Greek dolmades. Fill them with a mixture of cooked rice, vegetables, and ground meat or vegetarian alternatives for a unique appetizer or light meal.

Soups and Stir-Fries

Cooking nasturtium leaves mellows their peppery flavor, making them a great substitute for spinach or other greens in warm dishes.

Nasturtium Soup: Sauté nasturtium leaves and flowers with onions, celery, and potatoes before adding vegetable stock and simmering. A quick blend with a stick blender creates a peppery and vibrant green soup, delicious served hot or cold.
Stir-Fry Addition: Toss chopped nasturtium leaves and stems into a stir-fry towards the end of cooking. Their texture will soften slightly, and their flavor will infuse the dish with a nice peppery note.

Infusions and Garnishes

Beyond main dishes, nasturtium leaves can be used for infusions or simple decorations.

Nasturtium Vinegar: Infuse white wine or cider vinegar with a jar full of nasturtium leaves and flowers for a peppery, brightly colored vinaigrette. Store it for a few weeks, shaking occasionally, before straining and using in dressings.
Garnish: Both the leaves and flowers make beautiful and edible garnishes for a wide variety of dishes, including soups, appetizers, and plates of pasta.

Comparison of Nasturtium vs. Traditional Greens


Feature	Nasturtium Leaves	Arugula	Spinach
Flavor Profile	Peppery, spicy, slightly sweet.	Peppery, nutty, with a slight bitterness.	Mild, earthy, and often sweet when cooked.
Texture	Firm and crisp when raw, softens when cooked.	Tender and soft, more delicate than nasturtium.	Very tender and wilts quickly when cooked.
Culinary Uses	Pesto, salads, wraps, soups, stir-fries.	Salads, sandwiches, pizza toppings.	Salads, sautéing, dips, smoothies.
Nutritional Value	High in vitamin C, iron, and antioxidants.	Good source of vitamins K, A, and C, as well as folate.	Excellent source of iron, vitamin K, and folate.

Conclusion

From a zesty pesto to a peppery addition to salads and soups, what you can make with nasturtium leaves is only limited by your imagination. Their versatility, unique flavor, and nutritional benefits make them a valuable and easy-to-grow addition to any kitchen or garden. By experimenting with these edible greens, you can add a new dimension of flavor and color to your culinary repertoire. Whether you choose to use them raw in a fresh salad or cooked in a hearty soup, nasturtium leaves offer a simple way to elevate your everyday cooking.

For more information on the health benefits and culinary uses of nasturtiums, consult the resource from the Institute of Culinary Education at ice.edu/blog/nasturtium-seeds-nasturtium-leaves.

Note: Always ensure that any edible plant harvested is grown without chemical pesticides. Harvest from clean areas and wash thoroughly before consumption.

Frequently Asked Questions

Nasturtium leaves have a distinct peppery, slightly spicy flavor, similar to watercress or arugula. Younger leaves tend to be milder, while older, more mature leaves have a stronger, more pungent taste.

Yes, nasturtium leaves are safe to eat raw and are often used in salads, sandwiches, and as a garnish. Be sure to wash them thoroughly before use, as they can sometimes harbor pests.

Yes, nasturtium leaves can be used as a substitute for other peppery greens like arugula or spinach. Their flavor is more potent, so you may want to start with a smaller quantity or mix them with milder greens.

To make nasturtium pesto, blend fresh, packed nasturtium leaves with nuts (like walnuts or pine nuts), garlic, olive oil, and Parmesan cheese. Season with salt and pepper to taste.

Yes, nasturtium leaves can be cooked. When heated, their peppery flavor mellows, making them suitable for wilting into soups, stir-fries, or sautéed dishes.

Nasturtium leaves are rich in vitamin C, iron, and antioxidants. They are also known for having natural antibiotic properties, which may help boost the immune system and fight off minor infections.

To harvest, snip individual leaves with clean scissors. To ensure continuous growth, avoid taking more than a third of the plant's leaves at a time.