Organically grown nasturtiums taste fantastic! The leaves and flowers add a peppery taste to salads, butter and cream cheese.
For tastiest nasturtium leaves, keep the plants well watered, which helps to calm the spiciness of the leaves and flowers.
After picking nasturtium flowers for eating, make sure to double check that you’ve washed out any insects that might be hiding.
Nasturtiums can be scattered across a salad, giving it both color and flavor. This is a great way to introduce edible flowers into your meals.
Stuffed Nasturtium Flowers
8 ounces cream cheese
2 tablespoons minced chives or other herbs of choice
organic nasturtium flowers
- Mix 8 ounces softened cream cheese with 2 Tablespoons finely minced chives or other herbs of choice.
- Stuff the mixture into nasturtium flowers and place on a tray that has been lined with nasturtium leaves.
- Serve at room temperature.
This delicious butter has a mild lemon/pepper flavor and a colorful appearance. It is wonderful on fish and chicken. Or, just put a dollop on steamed vegetables, this is exquisite. This is also great on small party breads, rye and pumpernickel especially.
1/2 cup unsalted butter, softened
1-2 teaspoons grated lemon peel
1 tablespoon lemon juice
3 tablespoons finely chopped nasturtium blossoms
- Mix all of the ingredients well until smooth and well blended.
- Refrigerate or freeze until ready to serve.
- You can form the nasturtium butter into a roll and freeze, then just slice off how much you need.
How to grow nasturtiums
Nasturtiums are easy to grow, choose a well-drained sunny site with soil that is not too rich in nitrogen. Nitrogen will promote lots of lush leaves but few flowers.
To get a faster sprout soak your seeds in some warm water overnight and then place directly in the garden or pots. Nasturtiums are annuals so plant the seeds in spring when the danger of frost has passed.
Once they are established, nasturtiums will continue to spread and bloom until the first frost, with very little work.