Herb Profile: Nasturtium (Tropaeolum majus)
Nasturtium is a newer addition to our farm fare, and a unique one! Relative of watercress and radish, it has a similar taste in a beautiful package - edible, tender, showy flowers and lily-pad like leaves. It's a fun addition to any dish, on salads, sandwiches, eggs, or stuffed - and it will definitely be show stopper at any potluck. I like to add nasturtium leaves to the mix when I make deviled eggs - that extra horseradishy bite melds so well with the richeness of the egg yolk and olive oil mayo. The flowers make great edible garnishes, and are definitely an eye catcher!
Pungent in flavor, they are warming to the body systems. They can help aid digestion and help people with slow metabolism or cold extremities to the touch.
The flowers are delicate and won't last longer than a couple of days, the leaves are a bit sturdier. I recommend refrigerating them in a water tight container and using in 2-3 days.
Fresh: Pesto, salad, deviled eggs, dressing, infused vinegar
The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
The New Whole Foods Encyclopedia by Rebecca Wood
Our own experience!