Nasturtium Can Be Used to Make Jam, Sushi and Much More.
You’ll have to give up the nasturtiums: these low-lying, fast-growing, jewel-colored flower vines have everything they need. They self-seed like crazy, returning year after year without any effort on your part. They can climb, they can walk along a path, they can make hills. Nasturtiums will fill the space. Their typical red, orange and yellow flowers will brighten up your garden, but new varieties also come in black and deep crimson flowers.
But their true appeal lies in their usefulness: nasturtiums should fill your garden and act as a trap plant for aphids. Aphids are attracted to nasturtiums and leave other plants alone. You leave the nasturtiums in place and let the aphids enjoy themselves. If that was all these little garden cheerleaders did, it would be enough. But as it turns out, almost all parts of the nasturtium flower are edible.
Pickled nasturtium buds
I love capers—they add flavor to any rice dish, salads, and many stews and sautés. Nasturtium capers are a special treat. Many recipes online recommend choosing young seeds, which grow on the outside of the vine, are easy to harvest, and have a ribbed, pale green shape. However, I have found that I prefer not to use the seeds and use the buds. Once marinated, they seem much closer to real capers.
Ingredients:
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¼ cup white wine vinegar
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1 glass of water
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1 teaspoon pickling salt
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½ liter jar with lid
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2 cups buds
Bring the vinegar, water and salt to a boil and stir until the salt has dissolved, then turn off the stove. Soak the buds in cold water with ice cubes for 20 minutes to rid them of insects. Divide the buds between two jars. Pour the hot brine over the buds until the jar is no more than an inch deep. Cover the jars with new tape and a lid. Let the jar cool and then put it in the refrigerator. Wait two weeks to use.
Nasturtium jam
Of course, you can make the obvious jams from the harvested berries this summer, but a tangy, spicy jam will be an unexpected addition to a meat platter or breakfast. Nasturtium jam copes with this task perfectly.
Ingredients
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2 cups nasturtium petals (only the petals, not the stamens in the middle of the flower)
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2 tablespoons lemon juice
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3 1/2 cups sugar for jam
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4 pint-sized jars, sterilized
Make petal tea by boiling two cups of water and pouring it over nasturtium petals. Let it brew for eight hours. Drain the petals and then add the tea to the pan. Add sugar and lemon juice and bring to a boil, stirring. Then continue cooking, stirring constantly, until the temperature reaches 215 F. Carefully pour into jars, seal the jars and either refrigerate and use within six weeks, or process the jars as usual with the jam.
Nasturtium sushi
A few years ago, I saw online how someone made sushi using pickled cherry blossoms and preserved magnolia petals. Cherry blossom salt and magnolia sugar make the poppies sweet and savory. What they don’t add is spice, and that’s where nasturtium flowers can help. By nature, nasturtiums are spicy, like radishes. The color of the petals makes them perfect for a project like this.
I make simple inside out poppies . Filling: raw matchstick cucumbers, cherry blossoms and canned magnolia. I place fresh nasturtium petals on the outside of the rice. Once cut, this delicious dish is ready to be served. In fact, you can add these petals to almost any sushi roll to add a little flavor and color.
Edible side dish for salads or cheese
I’m a big fan of edible flowers, which add color and zest to a dish (personally, I’m saddened by the fact that people at home always cook with a side dish). Nasturtiums are abundant and easy to harvest. Add them to a salad and they can replace radishes. I love rolling goat cheese in them for a creamy white contrast with the bright colors. The flavors go well together, especially with a drizzle of honey.