I’ve always grown Nasturtiums (Tropaeolum majus) in the garden as they have so many uses and benefits. Truly, they are beautiful workhorses! The blooms, and leaves, are edible, they act as a natural pest deterrent for plants around them and they add loads of beauty to any garden! Also, the seeds can be made into capers to use year round!
I love to use the foliage in arrangements, the stems often go in wild directions and I think it adds some whimsy to the vase. I’ve grown several varieties of nasturtiums but my favorite to grow is the Alaska mix because I love the variegated leaves.
The flowers have a peppery punch to them, with the leaves and seeds being a bit stronger. They are beautiful added to a salad!
One of my favorite things to make with nasturtiums are capers! I use these all year in the place of regular capers (also made from the seed of a flower)! I’ve made nasturtium capers using Sean Brocks method and a recipe from The Edible Flower by Erin Bunting and Jo Facer. This is the one I”m sharing as it’s a little less complicated than Sean Brocks.
Nasturtium Capers
3 1/2 oz. nasturtium buds
2 oz boiling water
1 teaspoon kosher salt
2 oz. white wine vinegar.
Wash the nasturtium buds and put them in an 8 oz jar. Pour 2 oz. boiling water into a separate bowl, add the salt and stir well to dissolve. Add the vinegar. Pour the vinegar mixture over the buds and seal with the lid. Let sit for at least 10 days before using. These can be kept in the fridge for at least 3 months!
