Edible nasturtium flowers and leaves.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Nasturtium along with all the Nasturtium containing recipes presented on this site, with 14 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 Nasturtium recipes added to this site.
These recipes, all contain Nasturtium as a major wild food ingredient.
Nasturtium is the common name for genus of roughly 80 species of annual and perennial herbaceous flowering plants in the genus Trapaeolum (from Greek tropaion [τρόπαιον or τροπαῖον] 'trophy') in the Tropaeolaceae family. The word nasturtium itself literally means 'nose twister' or 'nose tweaker' and this plant should not be confused with the Watercresses of the genus Nasturtium which is a member of the mustard family.
The entire genus is native to southern and central America and one of the most commonly grown is Tropaeolum majus which is also by far the best and most edible. All nasturtiums produce isothiocyanates and it's this chemical that give nasturtiums their peppery qualities.
Leaves, flowers and even the unripe fruit of nasturtiums are edible. The leaves and flowers make wonderful additions to salads or as garnishes to savoury dishes and the flower buds and seed buds if picked when soft can be pickled in vinegar and makes a very acceptable substitute for capers.
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 Nasturtium recipes added to this site.
These recipes, all contain Nasturtium as a major wild food ingredient.
Nasturtium is the common name for genus of roughly 80 species of annual and perennial herbaceous flowering plants in the genus Trapaeolum (from Greek tropaion [τρόπαιον or τροπαῖον] 'trophy') in the Tropaeolaceae family. The word nasturtium itself literally means 'nose twister' or 'nose tweaker' and this plant should not be confused with the Watercresses of the genus Nasturtium which is a member of the mustard family.
The entire genus is native to southern and central America and one of the most commonly grown is Tropaeolum majus which is also by far the best and most edible. All nasturtiums produce isothiocyanates and it's this chemical that give nasturtiums their peppery qualities.
Leaves, flowers and even the unripe fruit of nasturtiums are edible. The leaves and flowers make wonderful additions to salads or as garnishes to savoury dishes and the flower buds and seed buds if picked when soft can be pickled in vinegar and makes a very acceptable substitute for capers.
The alphabetical list of all Nasturtium recipes on this site follows, (limited to 100 recipes per page). There are 14 recipes in total:
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| Blossom-stuffed Pork Tenderloin Origin: American | Nasturtium Soup Origin: American | Pickled Nasturtium Seed Pods Origin: Britain |
| Caper Sauce for Boiled Mutton Origin: Britain | Nasturtium Vinaigrette Origin: American | Red-red with Spiced Plantains Origin: Ghana |
| Floral Mayonnaise Origin: American | Nasturtium Vinegar Origin: American | Stuffed Nasturtiums Origin: American |
| Herring Pie Origin: Britain | Nasturtiums with Cream Cheese and Almond Filling Origin: Britain | Wild Rocket, Nasturtium and Herb Salad Origin: Britain |
| Nasturtium Leaf Pesto Origin: Britain | Penne with Edible Flowers Origin: Britain |
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