Nasturtium

When it comes to edible plants that are as visually stunning as they are flavorful, nasturtium (Tropaeolum majus) is in a league of its own. With its vibrant, jewel-toned flowers and lush, rounded leaves, nasturtium offers more than just garden beauty—it’s a versatile and dynamic ingredient in the kitchen. Known for its peppery bite and surprising depth of flavor, this plant has earned its place in both modern and traditional culinary practices around the world.

Flavor Profile: Peppery, Bright, and Slightly Sweet

Nasturtium leaves and flowers share a similar flavor profile, though each brings its own nuance to the table. The leaves are tender and round, resembling small lily pads, and deliver a peppery punch reminiscent of arugula or watercress. Their slightly spicy edge makes them an ideal base for salads or a sharp contrast to rich, creamy dishes.

The flowers, on the other hand, are milder but equally flavorful. They bring a subtle sweetness along with their peppery undertone, which is often compared to a cross between mustard greens and radish. Because of their delicate texture and eye-catching colors—ranging from fiery orange to deep crimson—nasturtium flowers are often used as a garnish, but they’re far more than decorative. Their complex flavor enhances a dish without overpowering it.

Culinary Uses: From Garden to Gourmet

Nasturtium is a favorite among chefs and home cooks alike for its versatility. Every part of the plant is edible, including the leaves, flowers, and even the seeds (which can be pickled as a caper substitute). Here are just a few ways nasturtium leaves and flowers can be incorporated into everyday cooking:

• Salads: Perhaps the most popular use of nasturtium is in fresh salads. The leaves add a zesty, peppery note, while the flowers contribute not only flavor but also a splash of color that transforms an ordinary salad into a visual masterpiece.

• Herb Butters and Cream Cheese Spreads: Finely chopped nasturtium leaves and petals can be blended into butter or cream cheese for a flavorful spread. The result is a compound butter with both spice and freshness, perfect for slathering on crusty bread or melting over grilled vegetables.

• Pasta and Risotto Garnishes: Nasturtium flowers make an elegant garnish for creamy pasta dishes and risottos, adding both brightness and a touch of spice. They contrast especially well with dishes rich in cheese or butter.

• Stuffed Nasturtium Leaves: Similar to dolmas, the large, pliable nasturtium leaves can be used to wrap fillings such as herbed grains, cheese, or couscous. Their mild spiciness pairs well with savory and tangy flavors.

• Vinegars and Infused Oils: Both leaves and petals can be steeped in vinegar or light oils to impart their unique peppery essence. These infusions can elevate salad dressings and marinades.

• Cocktails and Beverages: Nasturtium flowers can also be frozen in ice cubes or floated atop cocktails for an exotic twist, particularly in gin- or herb-based drinks.