Nasturtium
Nasturtium, like other edible flowers and there are many, should always be purchased from your Metro grocer, not from your local florist, because flowers from your florist could contain harmful chemicals.
The Nasturtium is a perennial in tropical climates and an annual
in temperate climates. It can grow one meter high and, as well as
being beautiful on a plate, it is lovely in the garden.
The Nasturtium’s leaves are round and green; they have a delicious
slightly peppery taste. The trumpet-shaped flowers vary from bright
yellow to deep red and orange.
Nasturtium edible parts
The edible parts of the Nasturtium are the leaves, the flowers and
the floral buds.
The buds, fruits and seeds of many plants can be used in cooking.
Marinated nasturtium buds can replace capers; dried, ground
nasturtium seeds can be used instead of pepper; the natural yellow
pigment of tagetes and marigolds are more economical substitutes to
saffron.
Rose water is a very important ingredient in Turkish cuisine where
it is used to flavour desserts and beverages. In Tunisia, a similar
product of geranium-based water is used.
- Choose Nasturtiums with fresh leaves and flowers and no sign of browning or withering.
- Use the leaves in a salad and decorate the bowl with the flowers, adding the vinaigrette before the flowers to prevent them from absorbing the fat and losing their colour.
- Marinated flower buds can replace capers.
- Make a delicious Nasturtium-flavoured butter by mixing thinly sliced flowers with softened butter.
Edible flowers are available year-round and your METRO grocer will be glad to order any specific variety you might need.
The Nasturtium has stimulant, expectorant, antiscorbutic (anti-scurvy) and diuretic properties.
The leaves and flowers of the Nasturtium are fragile. It is suggested to eat them as soon as possible after purchase.