Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Nasturtium along with all the Nasturtium containing recipes presented on this site, with 10 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Nasturtium as a major edible flower.

The Nasturtium Tropaeolum spp represents a genus of about 80 species of annual and perennial herbaceous flowering plants in the Tropaeolaceae (nasturtium) family. A native of South and Central America, the name literally means 'nose-tweaker' which have now been spread world-wide as popular garden flowers.

The various nasturtium species have showy, often intensely bright flowers and rounded, peltate (shield-shaped) leaves with the petiole in the centre. The flowers have five petals (sometimes more), a three-carpelled ovary, and a funnel-shaped nectar tube in the back. All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. The mashua (T tuberosum) produces an edible underground tuber that is a major food source in parts of the Andes.

In culinary usage, nasturtium flowers are typically used to decorate salads or are stuffed as starters and/or garnishes. Nasturtium flowers are also truly delicious. They have a wonderfully spicy, peppery flavour, a little like a radish, only sweeter and tangier.