Nasturtium Salad And Vinaigrette – How To Use Your Flowers

    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 look like 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.  (Update, the next year, I didn’t soak them.   The seeds were just planted and they came up within a week!  We have had a lot of rain and warm days.  It must be perfect for germination of these seeds.)

Finally, the buds came on and then these beautiful flowers, which should reseed every year.

    My granddaughter, Sophie, 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 growing 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! [ctt template=”8″ link=”Zr2uC” via=”no” ]Nasturtiums have a slight peppery taste and this vinaigrette is delicious! A big thrill is to have them adorning your salad![/ctt]

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Nasturtium Vinaigrette

Ingredients:

•  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.

  Before serving, let the vinaigrette stand a few minutes at room temperature 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.

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When you are cutting the nasturtium flowers and leaves, you won’t believe the aroma they release!  My oldest son walked in and asked what the smell was.  (The boy loves food.)  Then, he was surprised to find out it was just a flower!  

If you have nasturtiums in your garden, you should really try this.  Plan to plant some of these beautiful flowers if you don’t have them!  The flowers look lovely on the salad but the combination of smell and taste of the vinaigrette is amazing. 

For more on nasturtiums ◄Click here!

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You can find nasturtium seeds at your local garden centers and the big box stores, but I bought this bag of Dwarf Jewel Mix Nasturtium Flower, Pack of 500 Seeds from Amazon.  These grow up to a height of 18 inches and spread approximately 12 inches wide.  I like this lower-growing variety.