Are all nasturtiums edible?
Which part of nasturtiums are edible? All parts of nasturtiums (pronounced na-stir-tchums) are edible. Their name literally means nose twister or nose tweaker, because of their peppery kick. The flowers are sweet and the leaves, flowers and seeds all have that spicy flavour. All nasturtiums are edible and you can eat all parts of the plant, including the flowers, leaves, and seeds. The flowers and leaves are commonly used in salads and as garnishes due to their peppery flavor, the seeds are typically pickled as they have a stronger and spicier taste.Preserving nasturtiums The abundant harvest of leaves, flowers and seed pods is crying out to be processed. But preserving this delicious plant is difficult, as the nasturtium flowers and leaves are not particularly suitable for drying or freezing.Nasturtiums are rich in nutrients The leaves are high in vitamin C (supports a strong immune system), iron and other minerals and the flowers are plentiful in vitamins B1, B2, B3 and C and also contain manganese, iron, phosphorus and calcium.The mustard seed oils in nasturtium have been proven to be effective against many bacterias, viruses and fungal infections. The leaves and flowers of nasturtiums are rich in antioxidants and other vital nutrients, including vitamin C, potassium, phosphorus, magnesium, calcium, manganese, copper, zinc and iron.
What are the benefits of eating nasturtiums?
Nasturtiums have a high concentration of vitamin C, iron, and other minerals and are also natural antibiotics. The gentle antibiotic reaction makes it ideal for treating minor colds and flu. Eating a couple of leaves a day is said to help clear up acne. Nasturtiums have been used medicinally for centuries. The ancient Incas and native South Americans used the plant for its antibiotic and antibacterial properties while Europeans ate it as a treatment for urinary tract infections.And the nasturtium has more in store. Amazingly, it is a natural antibiotic that fights bacteria, viruses and fungi. For this purpose, its main weapons are glucosinolates, sulphur-containing compounds that are responsible for the plant’s pungent taste. They inhibit the proliferation of various pathogenic germs.Already used for thousands of years in Mexico and Peru for disinfecting, healing and expectorating, nasturtium is now used in dermocosmetics to treat skin, nail and scalp disorders. We recommend it to tackle a common problem: dandruff!Ethnopharmacological relevance. Inflammatory skin diseases treatments currently used cause adverse effects. Nasturtium officinale (watercress) is used popularly as an anti-inflammatory.
Who should not eat nasturtium?
Stomach or intestinal ulcers: Don’t take nasturtium if you have stomach or intestinal ulcers. It might make ulcers worse. Kidney disease: Don’t take nasturtium if you have kidney disease. It might make kidney disease worse. The whole plant is edible, from the flowers to the leaves and is packed full of flavour and beneficial vitamins and minerals. The flowers have been used as a garnish for many years, but there are many other ways you can cook with nasturtiums.Beyond taste, consider this plant for its nutritional value. The leaves and flowers are high in vitamins A, C and D. For vitamin C, choose nasturtiums over lettuce since it has 10 times as much as its leafy companion.When taken by mouth: Nasturtium is POSSIBLY SAFE when taken by mouth. It has been used safely in combination with horseradish for up to 3 months. However, it might cause stomach upset, kidney damage, and other side effects.Both the flowers and leaves of the nasturtium are tasty eaten raw and fresh. Harvesting nasturtium plants as food is easy, as long as you know a few simple tips.Unlike other plants where the seed color is a good indicator of ripeness what seems to matter with Nasturtiums is the size. The larger the seed the better the germination results. If you’re new to saving seeds from your garden for next year see my post on How to Save Seeds.
Can you make pesto with nasturtiums?
We all know that the flowers and leaves and even the seeds are edible and I often add all of these to a salad, but I had never thought to make them into pesto. Considering the hot spicy flavours of nasturtium leaves, they really are the ideal ingredients. Every part of the plant is edible and packed with nutrients like vitamin C and lutein. Their peppery flavor adds a kick to salads, and they can even be used as pickled capers, vinegar infusions, or floral garnishes.You can toss the peppery leaves and flowers in salads, use them as a garnish for soups, stuff the flowers with cheese or other fillings, or even pickle them to create a unique condiment. Complementary Pairings: Nasturtiums pair well with a wide range of ingredients.Its leaves can be consumed raw or cooked and are rich in vitamin K, vitamin A, vitamin C, vitamin B6, manganese, calcium, and folate. They are often used as garnish, or in salads. The seeds are also edible, and can be ground into powder and used as an alternative to mustard, or sprouted, and used in salads.
Can you eat nasturtium leaves raw?
For example, small nasturtium leaves can be used whole in a salad, whereas large ones work well for stuffing. Wash the leaves in cold water before you eat them. They are quite sturdy and will hold up in a salad spinner to dry. Salad greens: use leaves whole or chopped for salads. Collect plump nasturtium seeds when the plant is winding down in late summer or early fall, before the rainy season or first frost. Don’t gather nasturtium seeds too early because immature seeds aren’t as likely to germinate.Ans: Nasturtium leaves are highly versatile and can be used in: Salads, to add a peppery kick. Garnishes for soups, appetizers, and entrées. Pestos and sauces for a spicy twist.When it came to eating these plants, nasturtiums weren’t consumed until it was taken to the East, where they were eaten and used for tea. Nasturtium carries a mildly peppery flavor with an aroma reminiscent of mustard.Nasturtiums are plants that are often used as trap crops for attracting aphids or squash bugs. Nasturtium companion plants can draw such pests away from vegetable plants like tomato and squash. They also attract good bugs such as pollinators and hoverflies, a predator of common pests like aphids.Both the buds and seeds of the nasturtium plant are edible and are commonly pickled yielding a flavor and texture similar to capers. In addition to savory applications, Nasturtium flowers can be frozen in ice cubes, blended into smoothies, or used to decorate cakes.
How do you cook nasturtium leaves?
One way to enjoy this is as a pot herb or spinach. Fry a small onion and some garlic in a pan until soft, then throw in a good quantity of washed nasturtium leaves and a little extra water. Put the lid on and cook for a few minutes. One way to enjoy this is as a pot herb or spinach. Fry a small onion and some garlic in a pan until soft, then throw in a good quantity of washed nasturtium leaves and a little extra water. Put the lid on and cook for a few minutes. You’ll smell the oil being driven off – once that is over the leaves are ready.Place your nasturtium leaves and flowers in a jug of boiling water. Let the mixture brew for about 15 minutes and strain using a sieve. It is as simple as that. You can add a teaspoon of honey for some added sweetness and soothing abilities if you’re drinking this tea.The dried leaves can be powdered and sprinkled onto food as a seasoning, or used in herbal tea blends to soothe a cough or cold. To dry nasturtium leaves, spread them onto dehydrator trays and process until crispy. Alternately, you can spread them onto baking sheets and dry them in the oven at a very low temperature.In a small saucepan add 2 cups of vinegar, 3/4 cup of water and 1/3 cup of sugar. Dissolve the sugar over low heat and bring to simmering point. In a clean jar, put the nasturtium pods and completely cover with the hot vinegar brine. Seal and allow to cool.