Nasturtium "capers"

[Owly055]

I'm a fan of capers, but the plants don't grow in this climate. I keep running across mention of Nasturtium seed pods being brined into something that strongly resembles capers. I've decided to plant a S-load of Nasturtiums this year and have a go at it. Interestingly every part of the Nasturtium is edible, the flowers are said to have an intense peppery flavor, the young leaves are tender and spicy as a salad green, the green seed pods can be brined for capers. The leaves have antibiotic properties. There are annual and perennial varieties, including an Andean variety that produces edible tubers. It is also said to discourage insects. It's a plant that "thrives on neglect", and will grow well in very poor soils, and of course it is quite attractive, producing flowers of many colors.
Truly a plant worth investigating. Below is a brief snippet from an on line article.

H.W.

Harvest

For salads, harvest nasturtium flower buds, flowers, and young leaves in the cool of the morning when flowers have just opened. The more heat-stressed the plant, the more pungent the leaves and flowers will taste. Gently wash and dry the flowers and leaves and use immediately or store in a plastic bag in the refrigerator. Although you can eat the whole flower, if the flavor is too strong use only the milder-tasting petals.

You can also use nasturtiums in stir-fries, cook them with pasta, and stuff the flowers. More ambitious cooks can try grinding the seeds to use as a pepper substitute and in flavored oils, and pickling the flower buds or immature seedpods to use as a substitute for capers.

 

[gratus fermentatio]

Interestingly enough, my SIL has been wanting to do this too, so we're both growing lots of nasturtiums this year. I usually only grow a few plants, they're pretty & tasty. The leaves & flowers are sort of peppery, but I think the taste is almost identical to that of a radish; the leaves have a stronger flavor than the flowers.

I often add the leaves & flowers to salads, those who are unfamiliar with nasturtiums are often unsure of what to do with them in a salad. I always get a chuckle out of introducing someone to them. I usually grow the Empress of India variety:
http://www.johnnyseeds.com/flowers/nasturtium/empress-of-india-nasturtium-seed-1824.html
But this year I'm also growing the Jewel Mix:
http://www.johnnyseeds.com/flowers/nasturtium/jewel-mix-nasturtium-seed-1420.html

Just an FYI: you might like eating dandelions too. You can eat the regular dandelions out of your yard, provided no lawn chemicals have been applied; though the greens from those plants tend to be quite bitter, the flowers are very mild.

There is also an Italian variety (technically not a true dandelion) that is grown for micro greens which is quite tasty, though still just a touch bitter, sort of like arugula, but tastier & prettier. You can often find them in the "organic-centric" stores, or grow them yourself:
http://www.johnnyseeds.com/search/?q=italian+dandelion&lang=en_US
Regards, GF.

 

[Owly055]

Arugla is one of my favorite salad greens, but the few times I've tried to grow it, the bugs have attacked in mass. While I do not have a huge aversion to some sprays, I don't use them normally, and would never use spray on salad greens......
I'll be planting nasturtiums this year......... It's just getting to the "safe" season here at our high altitude.

H.W.

Interestingly enough, my SIL has been wanting to do this too, so we're both growing lots of nasturtiums this year. I usually only grow a few plants, they're pretty & tasty. The leaves & flowers are sort of peppery, but I think the taste is almost identical to that of a radish; the leaves have a stronger flavor than the flowers.

I often add the leaves & flowers to salads, those who are unfamiliar with nasturtiums are often unsure of what to do with them in a salad. I always get a chuckle out of introducing someone to them. I usually grow the Empress of India variety:
http://www.johnnyseeds.com/flowers/nasturtium/empress-of-india-nasturtium-seed-1824.html
But this year I'm also growing the Jewel Mix:
http://www.johnnyseeds.com/flowers/nasturtium/jewel-mix-nasturtium-seed-1420.html

Just an FYI: you might like eating dandelions too. You can eat the regular dandelions out of your yard, provided no lawn chemicals have been applied; though the greens from those plants tend to be quite bitter, the flowers are very mild.

There is also an Italian variety (technically not a true dandelion) that is grown for micro greens which is quite tasty, though still just a touch bitter, sort of like arugula, but tastier & prettier. You can often find them in the "organic-centric" stores, or grow them yourself:
http://www.johnnyseeds.com/flowers/nasturtium/jewel-mix-nasturtium-seed-1420.html
Regards, GF.