September 21, 2014
Earlier this past spring, the thought of having nasturtiums to add to salads and possibly freeze into ice cubes for drinks or ice bowls, just for the sheer beauty of it, prompted me to purchase seeds. We never planted nasturtiums at home, when I was growing up in Indiana. So following the package directions, I sowed them in the flower garden in May.
The seeds are rather hard, little,wrinkly balls. In retrospect, I should have soaked the seeds first. They took forever to pop through the soil, but they finally did. Then I saw cute little leaves and more leaves for what seemed like forever. Finally the buds came on and then these beautiful flowers, which should reseed every year.
Sophie, my granddaughter, and I tasted the flower heads and she wasn’t really impressed. (She is not big on salad, but she says she wants to be a chef, so she always tries a taste of whatever my latest recipe or ingredient is.) They have a slight peppery taste, and I found them to be pleasant tasting, but the big thrill is to have them adorning food!
Several nasturtium plants are in one of my flower gardens now, but my plan is to buy more seeds next spring and plant a lot more! I absolutely love these flowers!
1/3 cup unseasoned rice vinegar
1/4 cup chopped nasturtium tender leaves and blooms – no stems
2 Tblsp. chopped fresh chives
2 tsp. granulated sugar
1 tsp. French Dijon mustard
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/3 cup extra-virgin olive oil
In a medium glass bowl, whisk together the rice vinegar, nasturtiums, chives, sugar, mustard, salt, and pepper. Continue whisking until the salt is completely dissolved. Gradually whisk in the oil until all is incorporated. Add more salt and pepper if needed.
Let the vinaigrette stand a few minutes at room temperature before serving to allow the flavors to combine. Whisk to blend, before adding to your salad greens and accent with your nasturtium blossoms. Makes 2/3 cup vinaigrette.
For printable Nasturtium Vinaigrette recipe click here.◄