How to Use Nasturtiums in Food

Adding to salads

Use the leaves in a salad. The leaves have a hot, peppery taste. Simply chop them up and add to the salad. The leaves make an ideal substitute for watercress.

Throw the flowers into the salad. The flowers come in a range of colours from gold and orange to red. These can make a beautiful feature in a salad, with the bonus that they're edible too.

Making nasturtium condiments

Use a combination of leaves and seeds. Blend them into butter or soft cheese for an added spicy flavour.

Add nasturtium petals and leaves to oils, dressings or vinegars. Mince them prior to adding. For example, see How to make nasturtium flower vinegar.

Stuffed nasturtiums

Select large, whole flowers in good condition. While not essential, it's more effective to choose a variety of colors for variation.

Choose a suitable stuffing. Any soft cheese, dip or guacamole will make an ideal stuffing.

Put teaspoonfuls of stuffing inside the flower until about three quarters full. Gently fold the petals back around the stuffing, the stickiness of which should hold the petals in place.

Serve with Melba toast or crackers. The stuffed flower goes on top of the toast or cracker for ease of eating and completes the texture perfectly. Alternatives to toast or crackers include slices of cucumber, sticks of celery or slivers of capsicum/bell peppers. The stuffed flower can be eaten alone if desired.

Making a nasturtium omelette

Cut the runner beans into thin slices. Add to a saucepan of boiling water and boil for 4 minutes. Drain and set aside.

Crack the eggs into a mixing bowl. Pour in the milk and beat together.

Using the back of a fork, crush the nasturtium seeds. Add them to the egg mixture. Also toss in the leaves and petals.

Season to taste with salt and pepper.

Add the butter to the frying pan. Melt over gentle heat.

Pour in the egg and nasturtium mixture. Add the boiled beans and stir quickly. Then allow to cook gently until the omelette sets.

Serve. Sprinkle grated Parmesan cheese over the omelette and serve. Garnish with nasturtium petals.