A Culinary Overview of Nasturtiums
Often grown for its cheerful blooms and attractive lily-pad-like leaves, the nasturtium (Tropaeolum majus) is a multi-talented plant with a spicy surprise. Its peppery flavor profile, reminiscent of watercress or mustard greens, adds a unique kick to a wide variety of dishes. The intensity of this flavor can vary, with the spiciest notes often found in the leaves and seeds, while the flowers tend to be milder and sweeter.
Edible Parts of the Nasturtium Plant
When considering how to use this versatile plant, it helps to break down each part and its specific culinary uses. From the most prominent flowers to the less-known stems, the nasturtium offers a full garden-to-table experience.
The Blossoms: Garnish and Delicacy
The most commonly recognized edible part of the nasturtium is its flower. These vibrant, colorful blooms come in a range of fiery reds, oranges, and yellows and can be used in several delightful ways:
- As a garnish: Their bright colors make them an excellent decorative addition to salads, platters, and even desserts.
- In salads: Tearing or chopping the petals and tossing them into a mixed green salad provides both color and a mild peppery flavor.
- Stuffed: For a gourmet touch, stuff the larger blossoms with a savory filling like cream cheese mixed with herbs.
- Flavor-infused butter: Mix chopped petals into softened butter for a unique floral and peppery spread.
The Leaves: A Peppery Salad Green
The nasturtium leaves, with their distinct circular shape, have a more potent peppery flavor than the flowers. Their intensity is highest in younger leaves and during hot, sunny weather.
- Salads and Sandwiches: Add young, tender leaves to sandwiches or chop them into a salad for a peppery bite.
- Pesto: The leaves can be used to create a vibrant, peppery pesto as an alternative to basil.
- Wraps: Use the larger, mature leaves as wraps for fillings like rice, similar to how grape leaves are used.
Seeds and Buds: The "Poor Man's Caper"
The seeds and buds are perhaps the most surprising and flavorful edible part of the nasturtium. When immature and green, they offer a strong peppery kick and a crunchy texture.
- Pickled Capers: Pickling the young, green seed pods in vinegar creates a briny, peppery condiment known as "poor man's capers," which can be used just like traditional capers.
- Ground Spice: Mature, dried seeds can be ground and used as a spicy, peppery seasoning.
The Stems: Versatile and Pungent
Don't discard the stems! Tender stems can add a spicy crunch to cooked dishes and garnishes.
- Stir-fries: Chop and add tender stems to the final moments of a stir-fry for an extra burst of flavor.
- Crunchy Snack: Use chopped stems as a garnish or enjoy as a standalone crunchy snack.
Nasturtium Edible Parts: A Quick Comparison
| Part of Plant | Flavor Profile | Best Uses |
|---|---|---|
| Flowers (Blossoms) | Mildly sweet and peppery | Garnishes, salads, stuffing, infused butter |
| Leaves | Strong, peppery, cress-like | Salads, pesto, sandwiches, wraps |
| Young Seeds/Pods | Very potent, peppery, crunchy | Pickled into capers |
| Dried Seeds | Pungent, peppery | Ground into a spice powder |
| Tender Stems | Mildly peppery, crunchy | Stir-fries, chopped in salads |
Grow Your Own Nasturtium for a Continuous Supply
For a constant harvest of fresh, edible nasturtium parts, growing your own is both simple and rewarding. Nasturtiums are easy-to-grow annuals that perform well in containers, hanging baskets, and garden beds. They prefer full sun and well-drained soil, and surprisingly, they thrive in less fertile soil, as too much fertilizer can lead to more foliage and fewer flowers. They are excellent companion plants, acting as a "trap crop" to lure aphids away from other vulnerable plants like brassicas. For more detailed growing instructions, reference resources from reputable gardening sites like Gardening Know How.
Conclusion
From vibrant flowers that decorate a salad to seeds that masquerade as capers, the nasturtium is a culinary powerhouse often overlooked. Its entire above-ground structure is edible, providing a spectrum of peppery flavors that can enhance and elevate a wide range of dishes. By planting nasturtiums in your garden, you not only enjoy their easy-to-grow beauty but also unlock a versatile, nutritious, and free source of food. So next time you see a nasturtium, don't just admire its flowers—taste them, along with the peppery leaves and zesty seeds, and discover a new favorite edible plant.
