Are you ready to add a pop of color and flavor to your cooking repertoire? Look no further than the vibrant nasturtium! With its delicate, spicy flavor and stunning flowers in shades of yellow, orange, and red, this edible flower is a chef’s dream come true. In this article, we’ll explore 18 creative ways to use nasturtiums in your recipes, from savory stuffed peppers and pesto pasta to refreshing salads and sweet treats. Whether you’re a seasoned cook or just starting out, these recipes will inspire you to think outside the box (or flower pot!) and add some excitement to your meals.
Nasturtium and Goat Cheese Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the tanginess of goat cheese, finished with a pop of color and flavor from nasturtium flowers. A perfect side dish for a summer evening.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup goat cheese, crumbled
– 1/4 cup nasturtium flowers, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together goat cheese, nasturtium flowers, and a pinch of salt.
3. Stuff each pepper with the cheese mixture, dividing it evenly among the four peppers.
4. Drizzle olive oil over the stuffed peppers.
5. Roast in the preheated oven for 20-25 minutes, or until peppers are tender and slightly caramelized.
Cooking Time: 20-25 minutes
Nasturtium Pesto Pasta with Pine Nuts
Brighten up your pasta dish with the unique flavor of nasturtium leaves, paired with creamy pine nuts and garlic. This recipe is perfect for adventurous eaters looking to add a pop of color and excitement to their meals.
Ingredients:
– 8 oz pasta of your choice
– 1 cup nasturtium leaves (fresh or frozen)
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a food processor, combine nasturtium leaves, pine nuts, garlic, and a pinch of salt and pepper. Process until smooth.
3. Add Parmesan cheese and process until well combined.
4. With the processor running, slowly add olive oil through the top until the pesto reaches your desired consistency.
5. Toss cooked pasta with the nasturtium pesto sauce. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Nasturtium Leaf Wraps with Avocado
These vibrant wraps combine the spicy kick of nasturtium leaves with the creamy richness of avocado, perfect for a flavorful and healthy snack or meal.
Ingredients:
– 6-8 nasturtium leaves
– 1 ripe avocado, mashed
– 1/4 cup crumbled goat cheese (optional)
– 1 tablespoon honey
– 1 tablespoon lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon red pepper flakes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together honey, lime juice, salt, and red pepper flakes.
3. Place nasturtium leaves on a flat surface, leaving a 1-inch border around each leaf.
4. Spread about 1 tablespoon of mashed avocado onto the center of each leaf.
5. Drizzle the spicy honey mixture over the avocado, followed by crumbled goat cheese (if using).
6. Roll up the leaves tightly and place seam-side down on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the leaves are slightly wilted and the filling is warm.
Cooking Time: 10-12 minutes
Nasturtium Flower and Citrus Salad
This refreshing salad combines the delicate flavor of nasturtium flowers with the brightness of citrus, creating a unique and delightful culinary experience. Perfect for springtime gatherings or as a light and zesty side dish.
Ingredients:
– 1 cup nasturtium flowers (patted dry)
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1/4 cup extra-virgin olive oil
– 2 tablespoons honey
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large bowl, combine nasturtium flowers, navel orange segments, and blood orange segments.
2. In a small bowl, whisk together olive oil and honey until well combined.
3. Pour the dressing over the flower mixture and toss gently to coat.
4. Season with salt to taste.
5. Garnish with fresh mint leaves, if desired.
Cooking Time: 10 minutes
Creamy Nasturtium Soup with Coconut Milk
This vibrant soup is a unique and delicious way to enjoy the flavor of nasturtiums, with the added richness of coconut milk. Perfect for a special occasion or as a refreshing twist on traditional soups.
Ingredients:
– 2 cups nasturtium leaves and stems
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little water until softened.
2. Add the nasturtium leaves and stems, vegetable broth, and coconut milk. Bring to a simmer.
3. Reduce heat and let cook for 15-20 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 20 minutes
Nasturtium and Radish Tea Sandwiches
Elevate your tea party game with these refreshing Nasturtium and Radish Tea Sandwiches. The peppery flavor of radish pairs perfectly with the delicate, slightly spicy taste of nasturtium, making for a unique and delicious bite.
Ingredients:
– 1/2 cup unsalted butter, softened
– 1/4 cup finely chopped fresh radish
– 1/4 cup chopped fresh nasturtium leaves
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 4 slices of white bread
– Watercress or other leafy greens for garnish (optional)
Instructions:
1. In a small bowl, mix together butter, radish, nasturtium, Dijon mustard, and lemon juice.
2. Spread the mixture evenly onto each slice of bread.
3. Season with salt and pepper to taste.
4. Cut into triangles or fingers as desired.
5. Garnish with watercress or other leafy greens if desired.
Cooking Time: 10 minutes
Pickled Nasturtium Buds with Garlic
Add a burst of tangy flavor to your dishes with these pickled nasturtium buds, perfectly seasoned with garlic. This recipe is perfect for garnishing salads, soups, or using as a condiment.
Ingredients:
– 1 cup nasturtium buds
– 1/2 cup (1/4 cup pickling vinegar)
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tsp salt
– Optional: 1/4 tsp sugar
Instructions:
1. Rinse the nasturtium buds with cold water, then drain well.
2. In a bowl, combine pickling vinegar, water, garlic, and salt. Stir until the salt is dissolved.
3. Add the nasturtium buds to the bowl and let them soak for at least 30 minutes or overnight.
4. Just before serving, stir in sugar (if using).
5. Store the pickled buds in an airtight container in the refrigerator.
Cooking Time: 30 minutes – overnight
Nasturtium Butter for Fresh Bread
Nasturtium Butter: A Delightful Spread for Fresh Bread
This recipe combines the sweet, spicy flavors of nasturtium flowers with the richness of butter to create a unique and delicious spread perfect for fresh bread.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons nasturtium petals (fresh or dried)
– 1 tablespoon honey
– Salt, to taste
Instructions:
1. In a small bowl, mix together the softened butter and nasturtium petals until well combined.
2. Add the honey and salt, mixing until smooth.
3. Taste and adjust seasoning as needed.
4. Spread on fresh bread or use as a topping for toast, crackers, or vegetables.
Cooking Time:
– None! This spread is ready to go straight away.
Note: Nasturtium petals can be found in specialty stores or grown in your own garden. If using dried petals, rehydrate them by soaking in water or honey before using.
Nasturtium and Cucumber Gazpacho
This vibrant gazpacho recipe combines the subtle sweetness of nasturtium flowers with the crispness of cucumbers, perfect for hot summer days. The resulting soup is a delightful blend of flavors and textures that will quench your thirst and satisfy your taste buds.
Ingredients:
– 2 cups chopped cucumber
– 1 cup chopped nasturtium flowers (petals only)
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 cups vegetable or chicken broth
Instructions:
1. In a blender or food processor, combine cucumber, nasturtium flowers, red bell pepper, parsley, garlic, and olive oil.
2. Blend until smooth.
3. Add broth and season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This gazpacho is a refreshing cold soup.
Nasturtium-Infused Vinegar for Dressings
Elevate your salad dressings with the subtle, peppery flavor of nasturtium-infused vinegar. This recipe is perfect for adding a unique twist to classic vinaigrettes and marinades.
Ingredients:
– 1 cup white wine vinegar
– 1/4 cup fresh nasturtium flowers and leaves (or 2 tablespoons dried)
– 1/4 teaspoon salt
Instructions:
1. Combine the vinegar, nasturtium mixture, and salt in a clean glass jar.
2. Stir well to combine, then store the mixture in the refrigerator for at least 2 weeks, shaking the jar daily.
3. After 2 weeks, strain the vinegar through a cheesecloth or fine-mesh sieve into another container. Discard the solids.
4. Use the infused vinegar within 6 months.
Cooking Time: None
Nasturtium and Feta Cheese Tart
This sweet and savory tart combines the delicate flavor of nasturtium with the tanginess of feta cheese, perfect for a light and refreshing dessert or snack.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/4 cup feta cheese, crumbled
– 2 tablespoons nasturtium petals, chopped
– 1 tablespoon honey
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to desired thickness and place on prepared baking sheet.
3. Sprinkle feta cheese evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Top feta with chopped nasturtium petals and drizzle with honey and olive oil. Season with salt to taste.
5. Fold the edges of the pastry up over the filling to form a crust.
6. Bake for 20-25 minutes or until pastry is golden brown.
Cooking Time: 20-25 minutes
Stuffed Nasturtium Flowers with Herbed Cream Cheese
Elevate your culinary creativity by transforming edible nasturtium flowers into delicate, creamy bites. This recipe is perfect for adding a pop of color and whimsy to your next gathering.
Ingredients:
– 12-15 nasturtium flowers
– 8 oz cream cheese, softened
– 1 tablespoon chopped fresh chives or parsley
– 1/2 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the cream cheese, chives or parsley, lemon zest, salt, and pepper until smooth.
3. Gently open each nasturtium flower and place a small dollop of the herbed cream cheese in the center.
4. Fold the petals over the filling to enclose, then place on a baking sheet lined with parchment paper.
5. Bake for 8-10 minutes or until the flowers are lightly toasted and the cream cheese is set.
6. Serve warm, garnished with additional herbs if desired.
Cooking Time: 8-10 minutes
Nasturtium Leaf and Quinoa Stuffed Tomatoes
This vibrant dish combines the subtle sweetness of roasted tomatoes with the peppery flavor of nasturtium leaves and the nutty goodness of quinoa. A perfect blend of flavors and textures that will delight your senses.
Ingredients:
– 4 large tomatoes, halved
– 1 cup cooked quinoa
– 2 cups nasturtium leaves, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked quinoa with chopped nasturtium leaves, garlic, salt, and pepper.
3. Stuff each tomato half with the quinoa-nasturtium mixture, dividing it evenly among the four tomatoes.
4. Drizzle olive oil over the tomatoes and sprinkle with lemon juice.
5. Roast in the preheated oven for 20-25 minutes or until the tomatoes are tender and lightly caramelized.
Cooking Time: 20-25 minutes
Nasturtium and Mango Salsa
This vibrant salsa combines the spicy zing of nasturtium with the sweetness of ripe mango, perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 cup diced fresh mango
– 1/2 cup chopped nasturtium leaves (or substitute with watercress or arugula)
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a medium bowl, combine mango, nasturtium leaves, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 15-30 minutes (depending on chilling time)
Nasturtium and Smoked Salmon Canapés
Nasturtium and Smoked Salmon Canapés: A Delicate Harmony of Flavors
These bite-sized treats combine the sweetness of nasturtiums with the smoky richness of salmon, perfect for a elegant gathering or special occasion.
Ingredients:
– 12 nasturtium flowers (or edible violas)
– 6 oz smoked salmon, thinly sliced
– 1/2 cup cream cheese, softened
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Arrange nasturtium flowers on a baking sheet lined with parchment paper.
3. Top each flower with a slice of smoked salmon, a dollop of cream cheese, and a squeeze of lemon juice.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves.
6. Serve immediately.
Cooking Time: 10-12 minutes (including assembly)
Nasturtium and Lemon Zest Sorbet
A refreshing and unique dessert that combines the sweet and tangy flavors of nasturtium with the brightness of lemon zest. Perfect for a light and fruity ending to any meal.
Ingredients:
– 1 cup water
– 1 cup granulated sugar
– 1/2 cup nasturtium flowers (fresh or dried)
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 1/4 teaspoon kosher salt
Instructions:
1. Combine the water and sugar in a medium saucepan, heating until the sugar dissolves.
2. Add the nasturtium flowers, lemon juice, and lemon zest to the saucepan. Heat gently for 5-7 minutes, or until the mixture is infused with the flavors of the nasturtium and lemon.
3. Remove from heat and let steep for an additional 10-15 minutes.
4. Strain the mixture through a fine-mesh sieve into a clean container. Discard the solids.
5. Chill the mixture in the refrigerator for at least 2 hours or overnight.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze the sorbet for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Nasturtium and Walnut Pâté
Elevate your appetizer game with this unique pâté, combining the peppery goodness of nasturtium leaves with the rich, earthy taste of walnuts.
Ingredients:
– 1 cup fresh nasturtium leaves
– 1/2 cup chopped walnuts
– 1/4 cup unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a food processor, combine nasturtium leaves, walnuts, garlic, salt, and pepper. Process until well combined.
3. Add softened butter and process until smooth, stopping to scrape down the sides of the bowl as needed.
4. Transfer the mixture to a small baking dish or ramekin.
5. Bake for 20-25 minutes, or until the pâté is set and lightly browned on top.
Cooking Time: 20-25 minutes
Nasturtium and Beetroot Carpaccio
This refreshing salad combines the sweet earthiness of beetroot with the peppery zest of nasturtium, all on a delicate bed of arugula. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 1 bunch of nasturtium leaves, chopped
– 4 cups of arugula leaves
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beetroot for 45 minutes, or until tender.
3. Allow the beetroot to cool, then slice into thin strips.
4. In a large bowl, combine the arugula and chopped nasturtium leaves.
5. Top with the roasted beetroot slices.
6. Drizzle with olive oil and white wine vinegar, season with salt and pepper to taste.
7. Sprinkle with Parmesan cheese, if using.
Cooking Time: 45 minutes
Summary
Nasturtium, a vibrant and versatile flower, adds a pop of color and flavor to any dish. In this collection of 18 creative recipes, discover how to harness its unique taste and beauty in everything from soups and salads to sandwiches and desserts. From Nasturtium Pesto Pasta with Pine Nuts to Spicy Nasturtium Leaf Wraps with Avocado, each recipe showcases the flower’s potential as a flavorful and nutritious ingredient. Whether you’re looking for a refreshing salad or a savory tart, this collection of recipes is sure to inspire your culinary creativity.
