One of the plants that we have recently planted are Nasturtiums. These beautiful flowers are great to have because they attract pollinators, as well as are totally edible. You can add the leaves and flowers to any salad. These are perfect additions to add bright color to your meal. They are also great for picking and displaying. Lots of people think it’s a great substitute for watercress. It has a light, peppery flavor. While researching for this blog post, I came across a recipe for pickling the seeds, and using them as a substitute for capers.
Another idea I found was to make nasturtium butter. All you have to do is mince nasturtiums, add them to softened butter, and mix it all together. Put the butter mixture into a mold, cover with plastic wrap, and then into the refrigerator to cool down. I haven’t done this yet, but they say it looks like confetti.
These are super easy to grow in North Carolina. We plant the seeds outside in early spring. They actually prefer poorer soils, so if you have a spot in your yard that isn’t the most fertile, maybe these can work for you. They prefer full sun, but will still grow in partial shade. The blooms won’t be as large when they are grown in partial shade.
I also found a lot of people who have stuffed nasturtiums. Here is a recipe I found, let us know how it turns out!
- 1 8 oz. (230 g) package cream cheese, softened
- 2 tbsp. (30 mL) unflavoured yogurt
- 1/4 to 1/2 cup (60 to 125 mL) mixed chopped fresh herbs, such as chives, parsley, dill and chervil
- 18 to 24 nasturtium flowers
- In a mixing bowl, combine all ingredients well except for nasturtium flowers; chill for 2 to 3 hours.
- Fill each nasturtium bloom with 1/2 to 1 tsp. (2 to 5 mL) of cheese mixture and arrange on a platter; serve immediately.