Nasturtium is a very beautiful edible plant which grows in abundance on our farm. When I tried it for the first time I was surprised at how its taste develops – initially sweet, but as you continue to chew it becomes hot and peppery like a radish. Known as the “nose-twister”, it clears your respiratory tract and is used in herbal medicine for healing chest colds, minor flues and also for its antibiotic properties. One or two leaves three times a day for a week is enough to do the trick. Nasturtium is extremely high in vitamin C and also has the highest amount of lutein found in edible plants. In summary, our peppery friend is very good for your health.
At Sutton Community Farm we love to experiment with both growing and cooking interesting crops which will inspire your nostrils, your taste-buds and your soul. I want to share today what I’ve tried using nasturtium.
Green-Bean Omelet with Nasturtium
An easy summer dish. Steam your beans for few minutes and set aside. Mix the eggs with cheese (Parmesan or cheddar) and a little bit of milk. Before you fold it add the beans and finely chopped nasturtium.
Feta and Yoghurt Dip
Mash the feta and add natural yoghurt to achieve a smoother consistency. Mix with chopped nasturtium. You can also make the dip thicker and serve each bite-sized portion on a nasturtium leaf. Sprinkle with toasted sesame seeds. Stylish and simple.
I’ve also used nasturtium leaves in any type of green salad. It goes especially well with all sorts of beans and potatoes because of its peppery taste. Sprinkle it into soups or savoury desserts like crème fraîche with berries or melon for a surprisingly delicious result.
Have a good time experimenting this week.