“In seed time learn, in harvest teach, in winter enjoy.”
William Blake
Weekend herb blogging with flowers & herbs!
Summer is almost beating down on us & we harvested the last of the nasturtiums over the weekend. The garden was literally over-run by these very pretty & hardy flowers.
Ever since I read online that nasturtiums are edible flowers (their leaves too), have been keen to throw them into a salad. These pretty flowers are said to have a peppery taste & do well in salads & stir-fry’s. Not sure if they added much to taste, but certainly made the salad worthwhile with visual appeal & Vitamin C! I served individual portion on nasturtium leaves … even the boy willingly tried a bite if only to prove he could chomp a ‘flower’ (no thumbs up though)!! Basil is universally loved in our house & I have more basil in my corner patch than I can handle. I use basil everyday…even in flower vases for centre-pieces!!
…Tomatoes, basil, grapes…& nasturtiums!!
Nasturtiums, Tropaeolum majus, are simple and pretty trailing flowers with bright rounded green leaves. They look perfect bunched on the top of an elegant cake iced in white or chocolate and they add a feeling of festivity (as flowers often do) to a mixed green salad of arugula, sorrel, mesclun and spinach. Both the leaves and the flowers are edible and they have much more Vitamin C than plain lettuce as well as a slight peppery flavour. Check out this post at Edible Tulip … an interesting blog.
Just chop everything up, toss in a light vinaigrette,
place on individual nasturtium leaves…
This post is headed to Susan @ The Well-Seasoned Cook who is the host for this edition of Weekend Herb Blogging. Weekend Herb Blogging is an event created & popularised over the past 2 years by Kalyn @ Kalyn’s Kitchen. Entries can be recipes and/or informative posts featuring any herb, plant, vegetable, or flower.
Some trivia …The nasturtium is a vining plant that produces red, orange and yellow edible flowers. It has a peppery flavor and is great for additions to salads or a stir fry. Nasturtium is often called water cress, or Indian cress in some places.
Did You Know?
Did You Know?
1. All parts of this plant are edible.
2. It was often used for blood cleansing when it was first introduced to Europe in the late 1600s.
Some other posts where I have used the nasturcium flower (crystallised)