365Caws is now in its 14th year of publication, and was originally intended to end after 365 days. It has sometimes been difficult for me to find new material, particularly during the winter months, but now as I enter my own twilight years, I cannot guarantee that I will be able to provide daily posts. It is my hope that along the way I may have inspired someone to a greater curiosity about the natural world. If so, I can rest, content in the knowledge that my work here has been done.
Monday, July 22, 2013
Incredible Edible Tropaeolum Majus
Day 293: Yes, that's right! You can eat almost any portion of a Nasturtium, and many people find them quite tasty! As children, many of us delighted in biting the tip off the spur on the back of the flower so that we could suck out the sweet nectar, but the whole blossom can be dipped in tempura batter and deep-fried for a tangy treat. Young leaves add a kick to salads, imparting a peppery zing among more boring greens. The seeds may be pickled and used as a recipe substitute for capers. To date, I've not heard of a use for the stems or roots, but this plant goes way beyond being an old-fashioned garden staple when it enters the kitchen.
Labels:
edible plants,
nasturtiums,
Tropaeolum majus
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Boy does this take me back! I would grow Nasturtium all the time. And, you're right about the blossoms and seeds. My grandmother would take the blossoms, stems, and leaves and marinate them in olive oil for just a few minutes. She would then serve up chicken with the Nasturtium as a garnish. Provided a sweet and tangy flavor to the chicken. Ooh, my mouth is watering already!
ReplyDeleteAs for the roots, those got pickled and were used as side dishes during the holiday meals. And there was never any left when the meal was done. Everybody loved the pickled roots.
Now, as for your photo, this is a wonderful capture! I really love how the folds and creases of the flower are captured. Simply magnificent!
Thanks for the wonderful, mouth-watering memories.