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The Nasturtium (Tropaeolum
majus) Originating from South America the plants need full sun and
good drainage, but the soil does not need to be especially rich and they are
suitable for all but the coldest climate zones.
The leaves, flowers
and seeds are entirely edible with a taste similar to watercress and are an
attractive and nutritious addition to salads. They make a beautiful garnish and
have 10 times the vitamin C of lettuce. Grind the seeds in a pepper mill, and
use as you would black pepper.
Edibility: Nasturtiums are very edible. The leaves, flowers,
and stems have a mild peppery flavor that is wonderful in green salads, and when
the flowers are used, they also add color to the salad. A few raw leaves go very
well with fish, and to add to a salad, simply take a couple dozen leaves and mix
them in with the lettuce and other salad makings.
Leaves - raw or cooked. Exceptionally rich in vitamins and minerals, especially
iron. The leaves are mainly used as a garnish or as an addition to salads, the
flavor is strong with a characteristic hotness.
The blooms can even be batter fried for a
delightful little snack.
The seed can be sprouted and eaten in salads. A hot flavor.
The seed is ground into a powder and used as a mustard. The pungency of mustard
will develop when cold water is added to the ground-up seed. An enzyme (myrosin)
acts on a glycoside (sinigrin) to produce a sulfur compound. The total reaction
takes 10 - 15 minutes. The cold water is important because mixing
the seeds with hot water or vinegar, or adding salt, inhibits the enzyme and
produces a mild but bitter mustard.
Nasturtiums are very closely related to
Water Cress and can be used in the same way. The flavor is similar, though
somewhat milder in garden nasturtiums.
Medicinal Uses Anti-scorbutic;
Diuretic; Expectorant; Purgative; Stimulant; Stomachic.
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