You’d be forgiven for not knowing just how versatile this plant is. Not only is it fantastic for planting in poor soils or as a companion plant – both the flowers and leaves of nasturtium are edible! If you’re thinking about growing nasturtium in your garden, check out our growing guide.
If you already have nasturtium in your garden, we’ve compiled a list of some of our favourite nasturtium recipes.
Nasturtium Pesto
Nasturtium leaves are completely edible and have a spicy, peppery flavour similar to rocket. If you have an abundance of nasturtium, this is a great recipe to use it up. You can also freeze this pesto and use it to brighten up winter meals.
Ingredients
1 cup nasturtium leaves, roughly chopped
1/4 cup pistachios (or your favourite nut)
1/2 cup olive oil
1/2 cup Parmesan cheese
salt and pepper to taste
Method
1). Wash the nasturtium leaves and shake dry
2). Toast the nuts to intensify their flavour – pop in a dry pan over a medium heat and stir every 30 seconds. Cook for 2-3 minutes
3). Add nasturtium leaves to a food processor and pulse until they are blended. Add in the nuts and blend until finely chopped
4). Add in cheese and half the oil and blend
5). Add in more oil untiil you reach your desired consistency
6). Taste – add salt and pepper or more nuts or cheese until you have achieved a taste to your liking
Note: you can reduce the amount of nasturtium and add some basil for a more traditional pesto taste
Nasturtium Bread
This recipe will turn your bread green!
Ingredients
4 cups flour
2 cups warm water
3 tsp dry yeast
1 tsp salt
1 tsp sugar
1 tbsp oil
2 cups nasturtium leaves
Method
1). Blend leaves in 1/2 cup warm water in a blender. Add remaining water and mix
2). Pour greens and water into a bowl and add sugar and yeast. Whisk to combine. Set aside for 5 – 10 mins to activate
3). In a large bowl, mix flour, oil and salt. Add in your green mixture, half at a time and mix. Knead for 1 – 2 minutes
4). Rub some oil in a bowl and add the dough ball. Cover and set aside somewhere warm to rise for 1-2 hours
5). Place on a lightly greased or non-stick tray. Bake at 180 degrees Celcius for 20mins or until slightly golden.
Nasturtium Scones
This recipe really heroes the rocket-like flavour of nasturtium, with a hint of parmesan giving a real depth
Ingredients
450g self-raising flour
1 tsp salt
100g cold butter
250g grated Parmesan
3 tbsp nasturtium leaves
120ml cold milk
120ml cold water
1 egg
Method
1). Heat oven to 220 degrees Celsius
2) Mix flour and salt to combine before grating in cold butter. Rub the mixture together between your fingers until it becomes crumble like
3). Stir in grated cheese and nasturtium leaves. Gradually mix in the milk and water until the dough comes away from the edge of the bowl and forms a ball
4). Tip the dough onto a lightly floured surface and cut into 8 portions. Place on a baking tray, close together so they rise instead of spreading, brush with egg and bake for 15 minutes
5). Remove from the oven when they’re golden and serve warm with butter
Pickled Nasturtium Seeds
Nasturtium seeds are also edible and can be used in any recipe where capers are used.
Ingredients
1 cup nasturtium pods/seeds
1/3 cup cider vinegar
1/3 cup water
1 tbsp sea salt
1/2 tsp sugar
2 sprigs dill
Method
1). Pick seeds and wash thoroughly
2). Pop seeds in an 8 oz (250ml) jar
3). Fill a pan with water, vinegar, salt and sugar and bring to a boil
4). Add dill into the jar and then pour in the pickling liquid
5). Seal and place in a cool, dark spot. Allow to pickle for a couple of weeks before using
Nasturtium Petal & Orange Jam
Ingredients
4 medium sized oranges
4 cups sugar
2 Tbsp pectin + 2 Tbsp sugar
25 nasturtium flowers
Method
1). Peel 2 oranges
2). Finely cut into small cubes and pop into a cooking dish
3). Finely cut the other 2 oranges, leave their peel on and add to the cooking dish
4). Gently wash the nasturtium flowers and rip the petals with your fingers, add to cooking dish
5). Mix the pectin and sugar together and add to dish
6). Cook over medium heat, mixing occasionally until it starts to boil
7). Add the 4 cups of sugar and allow to boil for 10 minutes
9). Remove the foam from the jam and pour into the jars
Nasturtium Hot Sauce
Use this hot sauce in place of your favourite chilli or tabasco
Ingredients
1 cup nasturtium flowers, closely packed
1 clove garlic
1 chilli
500ml apple cider vinegar
Method
1). Wash nasturtium flowers and add to a sterilised jar
2). Peel garlic, slice and add to the jar
3). Slit chilli in half and add
4). Fill jar with apple cider vinegar
5). Pop on the lid and shake well
6). Store in a cool, dark place for 1 week and then strain through a sieve lined with kitchen paper and decant into small, sterilised bottles
Stuffed Nasturtium Flowers
Add your favourite seasonal herbs into this creamy bundle of deliciousness
Ingredients
12 nasturtium flowers
1/2 cup cream cheese
Tbsp two different herbs (dill and chive for example)
salt and pepper to taste
Method
1). Dunk flowers into some cool water and let sit to remove any dirt or insects
2). Gently shake out water – if you’re not stuffing them straight away, carefully place between two paper towels and pop in a container in the fridge
3). Add finely chopped herbs to the cream cheese and a little salt and pepper to taste
4). Remove the stamens from the middle of the flower (especially if you’re catering for someone who suffers from allergies/hayfever)
5). Pop a dollop (about a teaspoon) into each flower and serve
Note: it is recommended that you know the source of your nasturtium flowers to ensure they haven’t been sprayed with a pesticide
