Nasturtium flowers have a delicate, but slightly spicy flavor similar to a radish. Use them on top of salads, cakes, or to infuse vinegar.
Stuff flowers in a jar and cover with white wine vinegar. Cover the jar and infuse for 3 days to several weeks in a cool, dark place. Strain and pour into cute bottles.
The stems are very similar to chives in texture, with the nasturtium peppery bite. Use them on baked potatoes, salads, or in place of chives.
Nasturtium leaves have an earthier flavor than the other parts, with the distinctive bite. Use as salad greens, in place of grape leaves, or to make pesto.
- 50 nasturtium leaves - 1/4 cup nuts (like pistachios) - 1/2 cup olive oil - 1/2 cup parmesan cheese - A pinch of red pepper & salt to taste Blend ingredients in food processor. Add more oil to reach desired consistency.
Young nasturtium seeds are green and taste great pickled. Older seeds are too hard. Use in place of capers for any recipe.