Nasturtiums

With extraordinarily green leaves and red, yellow, and orange flowers, nasturtiums are God-given plants. Not only the flowers are edible, but the luscious and deep green leaves as well. Flowers, tasting like a combination of capers and mustard, look and taste startling in salads. 

Thanks to the Spanish botanist Nicolás Monardes, nasturtiums arrived in Spain in the middle of the 16th century after his trip to South America, but only after they were taken to the East the flowers were consumed. In food and tea. 

Their taste is not the only thing that is valuable to us. Filled with vitamins C, nasturtiums are brilliant immune system supporters. And then, there is iron, carotene, and flavonoids.

As for serving, use them in salad after adding the dressing (otherwise the flowers will wilt) – it is the simplest way. You can put leaves and flowers on bruschetta or any other bread. Flowers look stunning on desserts and cakes. Add leaves to everything where you want that peppery punch and watercress touch. Add flowers for celery-like (capery or mustardy) taste and immense beauty. And when the berries are ready for harvest (after flowering), try to pickle them like capers.

As for the seeds - we seeded them two months ago and they are finally complimenting us with the harvest - they are my favorite latest discovery. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s