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Edible Nasturtiums: Pretty Powerhouses of Flavor
Photography by Marie Viljoen.
It is hard to imagine another plant that offers as much as the pretty and easily grown nasturtium.
On a semi-shady Harlem terrace I grew ‘Cherry Rose Jewel’ nasturtiums, from Botanical Interests. Native to the cool lower reaches of the Andes, nasturtiums (Tropaeoleum majus) thrive in mild climates, proliferating as a tenacious and often invasive perennial.
Nasturtiums will produce more leaves than flowers in rich soil. It didn’t hurt that the peppery bite of the leaves complemented cheddar perfectly.
‘Peach Melba’ nasturtiums growing in Brooklyn windowboxes. The flowers are scented and a posy in a jar beside your bed will soothe any demons stalking your nights.
Summer on a plate, with endive, lettuce, mint, and ruby grapefruit.
Smoked trout with pickled Cape gooseberry and cattail shoots, and nasturtium leaves and fresh seeds. Fresh green nasturtium seeds are eye-openingly strong, in a wasabi way.
Late summer’s nasturtium seeds.