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.
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.