Cooking With Flowers - Nasturtiums

Nasturtiums are annuals, which means that they grow, flower, go to seed, and die during a single growing season. They don't transplant well, so it's best to sow the seeds right where you want them to grow.

Nasturtiums come in a variety of sizes as well as colors. There are upright varieties and vining varieties of nasturtiums. Nasturtiums leaves and the flowers taste the same, and can be used interchangeably. Most people describe the taste as being peppery, or rather like a radish.

Nasturtium seeds should be spaced 8-12 inches apart when sown in the ground, but can be a little closer if you are growing them in a container. There is a gardener's saying, "Be nasty to nasturtiums." What they mean is that you should not put them into a very rich soil. Rich soils produce mostly leaves and a few blooms, whereas a soil that has not been enriched, or even a sandy soil will give you more blooms. Good air circulation helps, especially in the south.

Nasturtiums attract aphids. In fact, many people plant them to lure aphids away from other vegetables. If you are growing nasturtiums to eat, use a safe soap spray at the first sign of aphids. Never use chemicals on plants you plan to eat.

Nasturtium butter - chop up numerous nasturtium blossoms and mix with softened butter. You can also add pepper, garlic, or onion powder. Chill in a butter mold or small serving cups. Makes a great companion to cornbread, and has a lovely, confetti-like appearance.

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Nasturtium mayonnaise - a gorgeous companion to a piece of broiled salmon. Add chopped nasturtium blossoms and/or leaves to mayonnaise along with some lemon juice and garlic. This makes a beautiful summer dinner.

Nasturtium leaves can be stuffed with rice and lamb as a substitute for grape leaves in dolmathakia, but don't stop there. There are lots of other things you can stuff inside nasturtium leaves.

Nasturtium leaves make a nice base for hors d'ourves. Add a layer of spread such as crème cheese or chevre, and top with a colorful nasturtium flower or a slice of sweet pickle.

Nasturtium leaves can also be eaten steamed as you would any other green, such as spinach.

Nasturtium flowers can be stuffed with chicken salad, tuna salad, or cheese. Put a small amount in the center and wrap the petals around it. This also makes a great appetizer.

Nasturtium flowers and leaves are a great addition to soups. Saute them in a little butter and add to a chicken or vegetable broth for a light soup or use as a garnish on a chilled gazpacho for a colorful summer lunch.

Nasturtiums leaves and flowers add a peppery punch and a bouquet of color to any salad.

Nasturtium pepper - Take the dried seeds of nasturtiums and add to a pepper grinder. This was actually a common substitute for pepper during World War II when pepper was hard to obtain and expensive.

Nasturtium vinegar - Place numerous nasturtium flowers in a bottle along with some garlic cloves. Cover with white vinegar and allow 6-8 weeks for the flavors to mature.
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Pickled Nasturtium Buds -
1. Gather a good quantity of nasturtium buds.
2. Put in a pan of very cold water and stir. Drain.
3. Rinse again gently in very cold water and drain.
4. Lay out on a screen to dry until they fade a bit. This helps them accept the vinegar better.
5. Place buds in a wide mouth jar along with the pickling spices of your choice.
6. Cover with white vinegar.
7. Cover and let them stand for six weeks or more.
Use as you would capers.

US President Gen. Dwight D. Eisenhower had his own recipe for nasturtium vegetable soup.

See the recipe.

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