Nasturtium

Today's the day ......................... to experiment

As far as I am aware, I have never knowingly eaten a nasturtium - but if you do a bit of research though, there are all kinds of recipes out there which have them as an ingredient.  They are related to garden cress and mustard, known for a peppery, tangy flavour. The name 'Nasturtium'  comes from the latin nasus tortus, meaning 'twisted nose', that apparently relates to the effect on the nasal passages of eating the plants.

Nasturtiums are a tasty addition to all kinds of salads. You can slice leaves into strips. Their peppery flavour makes them an excellent rocket substitute.  Here's a few more things you can do with them -  
*  Leaves can be stuffed with tuna or chicken salad, then rolled up as an entrée or snack.
*  Use in risottos, soups, juices, casseroles, pesto and rice dishes.Stuff and bake them as you would grape leaves. Try a mixture of rice, currants, nuts and savoury spices like cinnamon, mint and cloves.
*  Try them stir fried, wilted with other greens or mince and add to chilled summer soups.
*  Chop or slice leaves into small pieces and use them instead of green onions or garlic.
*  Grind or mince the chopped leaves with salt, chillies and garlic until they form a paste. Use to flavour stir fries or other dishes.

Nasturtiums are not only beautiful and edible, they have health benefits as well. The leaves are high in vitamin C and also have strong anti-bacterial and anti-tumour properties. Tea made from the leaves is a common preventative for colds and flu.  Grinding the leaves in water and straining is an easy way to make an all-natural disinfectant wash for minor cuts and scrapes.

In short, they are quite a wonderful sort of a plant with all sorts of uses and benefits.  I'm off to have a bit of an experiment ...........................