Monday, July 15, 2019

My Nasturtium Blossoms are Ready for Salads


Perhaps you recall that this spring I decided to plant nasturtiums in hanging baskets and focal pots around my home in place of non-edible annuals. I bought a packet of seeds and started some of them directly in the pots and others in cells. Although the germination rate seemed low to me, enough of them sprouted and have now filled 5 hangings baskets and 2 large pots.


The blossoms are just now forming, ready for use in salads. The flavor is very mild, and they look so pretty mixed in with the greens. The whole blossoms would make a beautiful garnish on a plate, or as I did for the lunch salads today, I tore the petals into colorful pieces of confetti on a field of green leaves. I'll try the leaves in a salad later this week.

7 comments:

Kris said...

My husband is growing nasturtiums in a pot but they aren't blossoming yet. It's nice to have a plant that is pretty and edible!

live and learn said...

I think I remember you doing the same thing last year. So much like you--practical but pretty.

Bonnie said...

Lili, is there a way to preserve these? Thanks! Bonnie

Lili said...

Hi Kris, I totally agree -- edible and pretty! You know, I've always been intrigued by landscape plans that use edible plants in a traditional landscape. Wouldn't that be a fun yard to have, where everything is safe to eat?

Lili said...

Hi live and learn,
maybe you're thinking about how I use the violets that grow on our property and bloom each spring. Those are pretty in a salad, too. I do really like things that can serve multiple functions!

Lili said...

Hi Bonnie,
there are a few ways to preserve nasturtiums. You can make an herbal vinegar with the blossoms, pickle the seeds which develop after the flowers on the stems fade (use like capers). You can dry the leaves, then grind up and sprinkle into foods for a peppery flavor, or use as an infusion in hot water as an herbal treatment for coughs and colds. You can also combine the petals with other herbs, sugar, maybe some apple juice, lemon juice, and pectin to make a savory jelly -- think hot pepper jelly. However, with the jelly, I think the tender blossoms would be less than appetizing -looking after cooking into a jelly, so would need to be strained out before adding sugar and pectin. HTH

Bonnie said...

Wow! I thought that I would be lucky to get one method. Thanks so much.