A pretty salad of nasturtium flowers and leaves. The spicy taste of nasturtium is paired with milder greens, walnuts, and a spicy-sweet salad dressing that brings out the complex flavours of this versatile plant you can grow yourself.
The flowers, leaves, and seeds of the pretty annual Nasturtium (Tropaeolum majus) are edible. The flowers and leaves have a bold, peppery taste reminiscent of radish. Nasturtiums, which climb beautifully on a trellis, are a popular and easy plant for all gardeners, including those of us in a city condo with nothing but a small balcony to grow on.
If you're a city dweller like me with a small balcony, nasturtiums are a beautiful choice as they're dual-purpose — food and aesthetic.
This Peruvian native prefers full sun and sandy soils. They will tolerate partial shade. Nasturtiums are an easy flower for beginners. You can find both seeds and seedlings at most nurseries.
Nasturtiums are symbolic of war, conquest, and patriotism.
The orange-to-red flowers are reminiscent of blood and the green leaves look similar to shields.
Spanish conquerors brought this flower back to Europe where it became quite popular.
The flowers and leaves are a source of Vitamin C, and the leaves also have antibiotic properties.
Cook & Eat Nasturtium Flowers, Leaves, & Seeds
The flowers and leaves are commonly eaten raw in a salad or used as a beautiful garnish. The leaves can be stuffed the same way grape leaves are. The seeds can be pickled as used as an alternative to capers in recipes.
Recipes You Can Add Nasturtium To:
- Wild Edibles: Stinging Nettle Soup
- Summertime Grilled Vegetable Soup
- Smoked Salmon With Poached Egg, Roe, & Asparagus
- Blood Orange & Pomegranate Syrup Moscow Mule
Enjoy this salad all summer long and experiment with different types of leafy greens and vegetables. Roasted red peppers, berries and other fruits would also make a lovely addition.
Make a Pretty Summer Salad of Nasturtium Flowers
A pretty and versatile salad of peppery nasturtium flowers and leaves with mixed leafy greens, walnuts, and a spicy-sweet dressing.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
- Method: Whisking/No-Cook
- Cuisine: North American
- Bunch of nasturtium leaves, small and tender is better.
- 1-3 nasturtium flowers per salad plate.
- Mixed leafy greens. Some suggestions: mustard, mizuna, baby spinach, lolita lettuce.
- ½ cup of roughly chopped walnuts.
For The Salad Dressing:
- 4 tablespoons olive oil
- 2 tablespoons raw honey
- 1 tablespoon vinegar (apple cider, balsamic, champagne or wine vinegar work fine)
- 1 tablespoon pomegranate molasses or maple syrup
- 1 teaspoon spicy or dijon mustard
- 1 teaspoon roasted garlic
- Salt & pepper to taste
- Arrange your nasturtium flowers, leaves, and any leafy salad greens and fruits or vegetables being used on a plate. Add your crushed walnuts.
- In a bowl, whisk together the salad dressing ingredients until combined and emulsified.
- Drizzle the salad dressing atop the salad greens and enjoy.
- Store leftover dressing in fridge for up to a week.
Keywords: edible flowers, nasturtium, salad, roasted garlic, maple syrup, raw honey, pomegranate molasses, walnuts