Simple Recipes for adding Nastratiums to your Meal times.
Raw Recipes/Preperations
Simple Garden Salad
The most straightforward use – simply scatter young leaves and flowers over mixed greens. The RHS recommends combining:
• Mild lettuce (counterbalances the pepper)
• Nasturtium leaves and flowers
• Cucumber (cooling contrast)
• Light lemon vinaigrette
Nasturtium Pesto (Traditional British Recipe)
From Rosalind Creasy’s Edible Flower Garden:
• 2 cups nasturtium leaves
• 1/2 cup nasturtium flowers
• 1/2 cup pine nuts or walnuts
• 2 garlic cloves
• 1/2 cup Parmesan
• 1/2 cup olive oil
• Salt and pepper
Blend until smooth. The peppery kick makes this exceptional with pasta, spread on bread, or dolloped on grilled vegetables.
Stuffed Nasturtium Flowers
A Victorian favourite documented in historical cookbooks:
• Gently open flower petals
• Pipe in herbed cream cheese, goat cheese, or ricotta mixed with herbs
• Serve immediately as elegant canapés
Nasturtium Butter
Traditional compound butter:
• 250g softened butter
• 3 tbsp finely chopped nasturtium leaves
• 1 tbsp finely chopped nasturtium flowers
• Zest of 1 lemon
• Sea salt
Roll into log, chill, slice onto hot vegetables, fish, or bread.
Simple Recipes and Lightly Cooked Applications
Wilted Nasturtium Salad
• Arrange nasturtium leaves on plate
• Pour hot bacon dressing over (bacon fat, vinegar, mustard)
• Leaves wilt slightly, mellowing the heat
• Top with soft-boiled egg
Nasturtium and Potato Soup
Traditional use from Grieve’s Modern Herbal:
• Make classic potato and leek soup
• Stir in chopped nasturtium leaves in final 2 minutes
• Garnish with whole flowers
• The pepper adds complexity; vitamin C survives brief cooking
Nasturtium Frittata
• Sauté nasturtium leaves briefly
• Add to beaten eggs with cheese
• Cook as frittata
• Garnish with fresh flowers