How to Cook With Nasturtium

Nasturtiums are rather exotic vine plants native to South America that add bright color and intrigue to any garden. But these delicate-looking flowers are also a spice herb that you can use in a variety of ways. In fact, Italian and French chefs consider this flavor-packed flower to be a green vegetable.

Difficulty: Moderately Easy

Instructions

1. Pluck full and healthy nasturtium flowers and leaves off the vine, and use them fresh for cooking. Nasturtiums grown for culinary purposes should be grown organically and thoroughly washed before eating.

2. Mix the fresh leaves of the nasturtium with other greens for a subtle spice in salads, or even use them instead of lettuce in sandwiches. The leaves can make bases for appetizers and treats. Leaves can also be used in place of parsley as a garnish, either whole or chopped.

3. Make an impression in both appearance and flavor by making tiny edible flowers as appetizers. Fill the center of nasturtium flowers with creamy spreads and serve. You can also chop the brightly colored flowers, and stir them into butter and soft cheeses, or sprinkle them on pasta with white sauce. Use nasturtiums flower as garnish as well, which can then be mixed into salads or vegetable sides for a unique peppery flavor.

4. Wait for the flowers to go to seed, and harvest the peppery seeds. Break open dried seedpods and shake the loose seeds into a jar, using them to spice picked foods, or soak them in vinegar and use them as a substitute in recipes calling for capers.

Tips & Warnings

• Always use nasturtium seeds sparingly, as they are high in oxalic acid.

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