Nasturtium flowers
-
Just found this recipe in a local paper (on line). I’ll try it later today; recipe suggests it as a marinade for salmon, but I’m going to try it as a vinaigrette on a greens-apricot-walnut salad.
Nasturtium Vinaigrette
1/4 cup balsamic vinegar or red wine vinegar
1/4 cup shallots, finely minced
1/2 cup extra-virgin olive oil
1/4 teaspoon dried dill weed
Salt and freshly ground pepper, to taste
3/4 cup chopped nasturtium flowers
1/4 cup chopped fresh chives
2 tablespoons olive oilWhisk together balsamic vinegar, shallots, 1/2 cup olive oil and dill weed until combined. Season with salt and pepper. Stir in nasturtium flowers and chives.
0 thumbs up!Posted almost 4 years ago -
I don’t have enough flowers for this — but I think I will try a cream cheese spread with nasturtium blossoms and chives chopped into it. Too nice to hoard, so I’ll take it to Bible study for a treat to share. Maybe I’ll get a nice chevre instead of cream cheese…
-
0 thumbs up!Posted almost 4 years ago
-
I have pounds and pounds of nasturtium flowers— ves that sounds GREAT. Definitely on the list!
-
0 thumbs up!Posted almost 4 years ago
-
I have been too chicken up to now to try the flowers in something, but I may do that. Incidentally, my kids tried the borage flowers and they said they were really good!
-
0 thumbs up!Posted almost 4 years ago
-
I describe the taste as being like a mild radish dipped in honey. I love them.
I just posted a comment to one of your journals, Nax, about seeing a recipe with 3/4 cup of nasturtium blossoms, but I couldn’t remember where it was! NOW I remember.I found a lot of other ideas here:
http://oldfashionedliving.com/nasturtiums.htmlspreads, canapes, leaves rolled with a smoked salmon/cream cheese/cucumber filling and tied with long-stemmed blossoms, stuffed blossom, vinegars, picked seed pods.
-
0 thumbs up!Posted almost 4 years ago
-
That sounds intriguing! I saved it to my favorites to look at later. I have too much to do right now to look at it!! :)
-
0 thumbs up!Posted almost 4 years ago
-
I’ve been making ‘poor man’s capers’ from the seed pods that form when flowers are done – very yummy on a pizza with smoked salmon, feta & dill
-
0 thumbs up!Posted over 2 years ago
-
We used to use fresh nasturtium seeds in place of capers when making fresh tartare sauce to go with a fish dish when we had the guest house and cooked dinner for guests.
-
0 thumbs up!Posted over 2 years ago
-
Never thought of using the seeds for capers. :) Thanks for the idea! I have been using them for next years planting and to swap only. :D The flowers were cool in the ice though. Some people thought it was cool, some thought it was interesting, and some thought it was weird or gross. :)
-
0 thumbs up!Posted over 2 years ago
-
Yum.
-
0 thumbs up!Posted about 2 years ago
-
great thread! I need to remember it when the nasturtiums are in full bloom.
-
0 thumbs up!Posted about 2 years ago
-
We often have nasturtium flowers in our salads, yum.
-
0 thumbs up!Posted about 2 years ago
-
Sounds delicious and beautiful!
-
0 thumbs up!Posted about 2 years ago
-
nasturtium, pumpkin and squash blossoms all all excellent chopped into a frittata.
-
0 thumbs up!Posted over 1 year ago
-
Nasturtium leaves could be subsituted in the above recipe and the flowers reserved as a garnish if one didn’t have many flowers. Seeds can be pickled when there is enough – I usually try to do a few 250ml jars at a time – they keep for about a week in the fridge as you harvest them, usually by September, I start getting seeds in dribs and drabs and by October, I get regular cupfuls. Nasturtium leaves can be subsituted for anything calling for watercress and in my opinion, nasturtiums are much easier and less fussy to grow than watercress. The flowers can also be stuffed with an herby garlicky cream cheese – I like using lemony herbs like lemon verbena, lemon thyme, and lemon basil.
-
0 thumbs up!Posted over 1 year ago
-
Ooo, frittata, never thought of that.
Sorelina, I do a version of the cream cheese thing with great lots of the nasturtium leaf food processored in until it is a lovely green colour. Other seasonings are optional and variable (who does anything like this the same way twice?). Stuff the mixture in the flowers, or roll in extra large nasturtium leaves like little cigars. Rolling them with a flower sticking out of each end looks pretty cute, like little Christmas crackers (popping things, for the US Folians). Or do the same cream cheese with the flowers instead. Just be careful in the choice of colour, some of them create a really muddy, almost flesh colour. NOT appetising!
-
0 thumbs up!Posted over 1 year ago
-
Some great ideas in this post.
I’m a fan of growing and eating nasturtiums and have shared a number of recipes, medicinal and culinary uses for all parts of the plant – seeds, leaves, flowers and buds at How to Grow & Use Nasturtiums. Recipes include Nasturtium Butter, Mayonnaise, Eat your Colours Salad, Pesto and Capers with videos and photos on how to make them.
Enjoy!
-
1 thumbs up!Posted over 1 year ago
Hi there! You're reading a conversation in the Foodies group on Folia.
A place to share our favorite recipes and photos of the food we make from the bounty of our gardening. Feel free to share those made from farmer’s market produce too if you supplement your gardening with locally grown food.
Topic Watchers
Other Recent Topics See more...
- 3 Tulsi in the Foodies group Posted by anelson 11 months ago. Last reply by anelson 8 months ago.
- 8 Fast Food Breakfast Recipe in the Foodies group Posted by Fhaith 8 months ago. Last reply by Fhaith 8 months ago.
- 2 Oven Roasted Pizza Sauce in the Foodies group Posted by Fhaith 8 months ago. Last reply by Fhaith 8 months ago.
- 5 Lazy Idiot-proof Oven-roasted tomato sauce in the Foodies group Posted by vaericks over 1 year ago. Last reply by Fhaith 8 months ago.
- 2 Home Made Pita Chips in the Foodies group Posted by Fhaith 9 months ago. Last reply by Fhaith 9 months ago.
