What Nasturtium Flowers Are and Their Edible Nature
Yes, you can indeed eat nasturtium flowers. These vibrant, trumpet-shaped blooms, often found in fiery shades of orange, yellow, red, and sometimes pink or white, are a well-known edible plant. Belonging to the Tropaeolum genus, commonly known as nasturtiums, these flowers and their leaves carry a distinct peppery flavour, reminiscent of watercress or radishes, thanks to their glucosinolate compounds. This makes them a delightful addition to salads, garnishes, and various culinary dishes, providing both visual appeal and a zesty taste profile.
- Nasturtium flowers are safe and widely consumed.
- They possess a characteristic peppery, watercress-like flavour.
- Both flowers and leaves are edible and nutritious.
- They add visual appeal and a unique taste to meals.
The plant itself, Tropaeolum majus, is cultivated for its ornamental beauty in gardens and window boxes, but its culinary heritage is equally significant. Historically, various parts of the nasturtium plant have been used in traditional remedies and as a food source. The petals are the most commonly consumed part, cherished for their mild bite and bright colours. However, it's important to ensure that the flowers you intend to eat have been grown organically, free from pesticides and chemical treatments. If you've purchased plants or seeds, verify their intended use and cultivation methods. For homegrown nasturtiums, a little care ensures a safe and delicious harvest.
Beyond the petals, the leaves are also edible and possess a similar peppery zest. They can be used in salads, pesto, or as a wrapper for small appetisers. The seeds, often referred to as 'poor man's capers', can also be pickled and used as a condiment. This versatility means that nearly every part of the nasturtium plant can be put to good use in the kitchen, making it a truly rewarding plant to grow for both aesthetic and gastronomic purposes. When foraging from your own garden, always be certain of your identification and cultivation practices.
Why You Might Want to Eat Nasturtium Flowers
Why would you choose to eat nasturtium flowers? The primary appeal lies in their unique flavour and striking visual contribution to dishes. Their peppery, slightly sweet taste provides a lively counterpoint to milder ingredients, offering a culinary complexity that garnishes alone often lack. This characteristic makes them an excellent alternative to traditional herbs or spices, especially when a fresh, bright, and slightly pungent note is desired. For instance, a sprinkle of nasturtium petals can elevate a simple green salad, transform a plain soup, or add a professional flourish to a dessert plate. They offer a more dynamic flavour profile than many other edible flowers, which can sometimes be very subtle.
From an aesthetic standpoint, nasturtiums are unparalleled. Their bold colours—vibrant oranges, deep reds, sunny yellows, and soft pinks—can instantly brighten any meal. Imagine a white fish dish adorned with fiery orange petals, or a sophisticated canapé topped with delicate yellow and red flowers. They serve as natural, edible decorations that impress guests and make everyday meals feel special. This visual enhancement is particularly valuable for home cooks looking to present restaurant-quality food without excessive effort. They are far more interesting than standard parsley or chives for garnish.
Nasturtium flowers offer a peppery zing and a burst of colour, transforming simple dishes into vibrant culinary experiences.
Nutritionally, nasturtiums are a source of vitamins, particularly Vitamin C, and minerals. While they are typically consumed in small quantities as a flavouring or garnish, their nutritional contribution is an added benefit. They are also a part of a broader trend towards using more diverse, plant-based ingredients in cooking, aligning with a desire for both flavour and healthful eating. Exploring ingredients like nasturtium flowers encourages a more adventurous and resourceful approach to food, connecting us more directly to the edible landscape around us. They can also be considered a more sustainable and flavourful alternative to manufactured food colourings or less flavourful garnishes.
How to Prepare and Use Edible Nasturtium Flowers
Incorporating nasturtium flowers into your diet is straightforward, but a few key preparation steps ensure they are safe and appealing. Firstly, and most crucially, only consume flowers that you have grown yourself organically or sourced from a reputable supplier known for edible produce. Avoid flowers from florists or garden centres that may have been treated with pesticides or chemicals not suitable for consumption. If harvesting from your garden, gently pick the flowers in the morning after the dew has dried, ensuring they are free from pests.
Before using, give the flowers a gentle rinse under cool water to remove any dust or tiny insects. Pat them dry very carefully with a soft cloth or kitchen paper, as they are delicate. For larger flowers, you might want to remove the green base where the petals meet the stem, though this is often edible too. You can use the entire flower head, or just the petals, depending on the dish and your preference for texture and visual effect. The leaves can be torn or chopped, much like basil or spinach.
Culinary Applications for Nasturtiums
The peppery punch of nasturtium flowers makes them incredibly versatile:
- Salads: Scatter whole flowers or petals over green salads, pasta salads, or fruit salads for a burst of colour and flavour. They pair particularly well with mild lettuces, goat cheese, and citrus vinaigrettes.
- Garnishes: Use them to garnish soups, main courses, sandwiches, canapés, and even desserts like panna cotta or ice cream for an unexpected visual and taste element.
- Stuffings: Delicate flowers can be gently stuffed with soft cheese (like cream cheese or ricotta) mixed with herbs, then chilled and served as elegant appetisers.
- Infusions: While less common, the petals can be infused into oils or vinegars to impart their unique peppery notes.
- As a Sweetener Alternative: Their natural sweetness, combined with the peppery undertone, can offer a unique profile in certain sweet dishes where a complex flavour is desired.
When using nasturtium leaves, try a simple pesto by substituting half the basil with nasturtium leaves for a peppery twist, or use them like spinach in sautéed dishes.
The flavour intensity can vary between different nasturtium varieties and even between individual flowers. Some are milder, while others can be quite pungent. It's advisable to taste a small piece first to gauge its strength before adding a large quantity to your dish. Their similarity in flavour profile means they can be a natural fit where you might otherwise use watercress or rocket (arugula). They offer a fresh, peppery alternative to common salad greens.
Growing and Harvesting Nasturtiums for Edible Use
For the most reliable and safest supply of edible nasturtium flowers, cultivating your own is highly recommended. Nasturtiums are relatively easy to grow, making them an excellent choice for beginner gardeners. They thrive in full sun but can tolerate partial shade, preferring well-drained soil. In fact, they often perform best in poorer soil conditions, which can help to keep the plants from producing too much foliage at the expense of flowers.
You can sow nasturtium seeds directly into the ground from spring, once the risk of frost has passed, or start them indoors a few weeks earlier. They are fast-growing and will typically flower within 6-8 weeks of sowing. Look for varieties known for abundant flowering, as some can be more prolific than others. Common types like 'Cherry Rose', 'Alaska', and 'Jewel of Africa' are good choices that produce colourful and edible blooms.
Harvesting and Storage
Harvesting nasturtium flowers is best done in the morning after the dew has evaporated, ensuring the blooms are dry and fresh. Gently pluck the flowers, or cut them with a sharp pair of secateurs, taking care not to damage the plant. It's beneficial to deadhead regularly to encourage more flowering. The leaves can be harvested anytime they look lush and healthy.
Once harvested, nasturtium flowers are best used fresh. Their delicate nature means they do not store well for extended periods. If you need to keep them for a day or two, you can place them in a sealed container with a slightly damp paper towel in the refrigerator. However, for peak flavour and texture, it is ideal to pick and use them on the same day. The seeds, however, can be dried and stored for later use as a caper substitute.
To prolong the flowering season and ensure a continuous supply of edible flowers, sow seeds in succession every 2-3 weeks throughout the spring and early summer.
When considering companion planting, nasturtiums are beneficial in vegetable gardens. They are known to deter certain pests, such as aphids, whiteflies, and squash bugs, and can also act as a trap crop for slugs. This makes them valuable companions for plants like tomatoes, cucumbers, beans, and brassicas. Growing cosmos in pots or when to plant petunia seeds are common gardening questions, but nasturtiums offer a dual purpose: pest deterrence and edible decoration, making them a highly practical addition to any garden. Furthermore, understanding how long primroses last or when to take cuttings of fuchsias are other gardening pursuits, but nasturtiums offer immediate culinary rewards.