Single Packet of 110 Seeds
Vesuvius Nasturtium is a beautiful variety of heritage flower with delicate, salmon colored blooms and unique blue-green leaves. Once popular in the Victorian era for their striking color and unique flavor, these beautiful flowers are coming back into fashion. They have a variety of uses, from ordinary decorative garden flowers from artisanal culinary delights, these pinkish blooms and their wonderful seedpods will be sure to open up a new world of floral fun.
Never Met A Better Friend
If you're looking for a natural way to ward off pests from productive crops or show flowers, you might have found a pretty solution. In addition to being a beautiful flower and edible delight, many resourceful gardeners use Vesuvius Nasturtiums as a companion plant. Aphids and other garden pests are attracted to this plant, so many people use them as a sort of sacrificial lamb to stave off insects from their more productive crops.
Wait, I Can Eat These?
Yes indeed! In fact, as mentioned earlier, Nasturtiums were originally grown in South American for medicinal and culinary use. While their medicinal use may be questionable, they are an excellent source of vitamin C. They were used in Victorian times as an exotic delicacy that is quickly making a comeback in modern times. Both the leaves and flowers were consumed, but the trumpet-like petals were used mostly as a decorative flourish on otherwise bland dishes, not as a food all of their own. It was a common accompaniment to many popular and fancy salad dishes, using the leaves as a base with the flowers for garnish alongside cucumber slices and other fresh fruits and vegetables. For the record, many Nasturtium connoisseurs say the flavor of the leaves is reminiscent of watercress, but beware - their unique taste and texture is not for everyone.
Nasturtium Capers Recipe
Capers are a delicacy in American cuisine but are used commonly in European dishes. They serve to pack a vinegary, decorative punch in an otherwise bland or too saucy meal. From an unexpected twist to eggs Benedict to a more traditional addition to a pasta salad, capers can add an extra touch to a variety of dishes. However, since they are nearly impossible to pick by machine and have to be harvested at the peak of freshness, capers have an artisanal appeal that makes them expensive to pick up in stores. While genuine capers are made from the plant Capparis spinosa, but with fresh Vesuvius Nasturtium blooms, you can make your own delicious capers at home.
- 2 tablespoons salt
- 1 cup water
- 1/2 cup green nasturtium seedpods
- 3/4 cup white wine vinegar
- 2 teaspoons sugar
- Optional: 2 fresh bay laurel leaves, or 1 dried
- Optional: 2 3-inch sprigs fresh thyme
- Add the salt and water to a saucepan. Bring to a boil.
- Put the nasturtium seeds in a glass jar and carefully pour the brine into the jar over the seed pods.
- Cover the jar and allow the seeds to brine for several days. Now we wait!
- Drain the nasturtium seedpods in a fine sieve or cheesecloth and return them to their original jar.
- Boil the vinegar, sugar, bay leaves, and thyme to in a small saucepan to began the pickling process.
- Pour the boiling vinegar mixture over the seedpods and allow them to cool.
- Cover the jar and leave in the refrigerator for three days before using.
Your new Nasturtium capers are now finished! They should be ready to use for up to six months if kept properly refrigerated and covered in vinegar.