known as Tropaeolacae.
The plant first arrived in Spain in 1569 thanks to Spanish botanist Nicholass Monardes, who wrote extensively about all of the plants and animals he discovered during his trip to South America. The name Tropaeolum majus was given to the plant by Swedish botanist Carl Linnaeus.
For some time, it was also known as Indian Cresses due to the similar flavor profile between nasturtium and watercress, and because they were introduced from the Americas (then known as "the Indies")
Nasturtium is also a great garden companion-sacrificial plant, protecting the neighboring plants from pests. It is particular great to grow next to plants from Cucurbitacea family, such as pumpkins, melons, cucumber, as well as plants from the Brassicacea family - cabbages, broccoli, radishes, etc.
The leaves can be prepared in a strong decoction to be used as insecticide.
The whole plant is edible, but these plants weren't consumed until it was taken to the east, where they were eaten and used for tea. Nasturtium carries a mildly peppery flavor with an aroma reminiscent of mustard.
Nasturtium plants are best known for their intensely bright yellow, orange, and red flowers, but their lush, round leaves are also incredibly delicious.
Both the leaves and petals of the nasturtium plant are packed with nutrition
CONSTITUENTS
high levels of vitamin C, high amounts of manganese, iron, flavonoids, and beta carotene.
Studies have shown that the leaves also have antibiotics properties, and suggest they are the most effective prior to flowering
USE
It has the ability to improve the immune system, tackling sore throats, and colds as well as bacterial and fungal infections. Nasturtium is used in traditional medicine, treating a wide range of illnesses and conditions, such as hair loss. Nasturtium clears out mucous conditions, which combined with its antibiotic properties allows it to be effectively used to treat bronchitis, respiratory infections and to relieve chest conditions in general.
It is also acclaimed for its healing work in ailments of the urinary tract and as depurative.
Add some Nasturtium to your diet, either in your food, or on it.
They are best when picked young and tender. The older the leaves are, the spicier the flavor. Leaves can be stuffed with tuna or chicken salad, then rolled up as an entrée or snack.
Can be used in risottos, soups, juices, casseroles, pesto and rice dishes. Try them stir fried, wilted with other greens or mints and add to chilled summer soups. Chopped young leaves into small pieces and use them instead of green onions or garlic. Stuff fresh blossoms with a blunt of soft cheese like goat, ricotta or cottage cheese add fresh herbs, salmon or minced dried fruits.
Make sure the buds are fully closed and leave a bit of the stem attached when picking and use fresh just as you would the leaves to add a peppery zip to dishes and salads. Nasturtium buds can be washed and added to salads or desserts. They have a sweet nectar inside. Nasturtium Pepper – Lightly roast the mature brown dried seeds on an oven tray and then grind in your pepper grinder (or mortar & pestle). This is such an easy way to make your own home grown pepper! Use whole in place of peppercorns or crushed instead of pepper to season dishes and marinades.
Nasturtium Capers – Collect flower buds while they are still tight heads. Harvest the unripe green seeds before they harden and fall to the ground.
They have a similar taste and texture to capers so make a great substitute. Wash and add buds and seed pods to a clean sterilized glass bottle. Add enough vinegar to cover and your pickled capers will be ready to eat in just three days! I sometimes add coriander seed or dill to add extra flavor.
-themicrogardnerer-
Nasturtium Pesto
Ingredients 50 large nasturtium leaves or twice as many if small
¼ cup pistachios (pine nuts or sunflower seeds) or favorite nut
½ cup olive oil
½ cup Parmesan cheese
1 pinch red pepper optional
salt and pepper to taste
Instructions *Wash the nasturtium leaves and shake them dry (they can be slightly wet). Toast the nuts (it intensifies their flavor and I love it) - put them in a dry pan over medium heat, stirring every 30 seconds or so. Cook for 2-3 minutes - until they start to smell good. Then take them off the heat, or they will burn (fast!)
*Fill your food processor up ¾ of the way, loosely, with leaves. Blend until they are chopped. Add more leaves, blend. Continue this until all of the leaves are blended up.
*Add in the pistachios and blend until finely chopped.
*Add in the cheese, red pepper and half the oil. Blend.
*Add more oil until it's the desired consistency. This will highly depend on how much nasturtium you used.
*Taste. Add salt, black pepper, more nuts or more cheese until you like how it tastes.
Notes This is a loose form recipe. Use as much nasturtium as you pick. I filled a regular sized colander with leaves, slightly packed. It resulted in 2 cups of pesto. You could add basil for a more traditional pesto flavor.
Nutrition
Serving: 0.25cups | Calories: 165kcal | Carbohydrates: 1g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 45mg | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 0.3mg
-askthefoodgeek-
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