Edible Flowers NASTURTIUM
For a while now, I have grown various herbs each
summer, but a couple of years ago I branched out into growing edible flowers
too. Reading articles on the subject, it turns out that flowers have been used
for centuries in the kitchen, but I like to use mine raw so that I can get the
most out of them nutrient-wise.
One of my favourites is Nasturtium.
Also known as Indian Cress or Monks Cress,
Nasturtium gets its name from the Latin “nasus tortus” which means “twisted
nose”, referring to its pungent flavour. Unlike most other edible flowers with
their ever so delicate flavour, Nasturtium carries quite a peppery punch.
Both the leaves and flowers (beautiful reds,
yellows and oranges) can be eaten and make a wonderful addition to salads. I
confess one of my faves is a simple Nasturtium sandwich: granary bread and
butter with a generous helping of leaves and a couple of flowers.
A great advantage to Nasturtium is that it is
incredible easy to grow. I grow mine in three terracotta pots on the lounge
window sill. Its jewel-like colours brighten up a rainy day (like today!). All it
asks for is regular water, and it just keeps giving and giving throughout the
summer months. In fact, it is sometimes hard to keep up with it!!
Needless to say, I grow it organically, without
any nasties, and it’s a great way to top up your quota of daily greens.
Just a word of warning, however, to anyone who
suffers with any sensitivities: they have been known to cause a slight tingling
in the mouth in some people, so go slowly when you first try them!!
Enjoy! :)
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