The Vibrant and Edible Nasturtium
Nasturtium is a beautiful wildflower that is not only edible but also makes a lovely decorative addition to salads.
If you’re unsure about which natural plants are safe to eat, check out this Edible Wild Plants and Flowers resource—you’ll be amazed at how many options exist! Living close to nature allows you to attune yourself to its rhythmic cycles, naturally leading to a healthier lifestyle. Try mixing nasturtium flowers with arugula (rocket) leaves, toss in your favorite dressing, and enjoy a light, vibrant salad.
We all love exotic colors in food—they captivate and entice us. Nasturtium flower salads add a brilliant burst of color, instantly elevating any dish. Around the world, many chefs use these edible flowers to create stunning, artful presentations. Even wedding cakes are now adorned with nasturtiums, transforming them into breathtaking, edible masterpieces. The flowers and leaves have a mild, pleasant flavor, making them a delightful addition to soups and green salads.
Nasturtium has a delicate, piquant taste, with a mustard-like aroma that lightly tingles the palate. For a time, these flowers were known as “Indian cresses” due to their flavor resemblance to watercress. As the Spaniards explored and introduced the Americas to the rest of the world—once referred to as “The Indies”—nasturtiums became widely known.
A Plant Found Across the World
Nasturtiums grow abundantly in Africa, Europe, North and South America, and Asia—thriving in the most unexpected places, even around homes. Their vibrant yellow-orange blossoms offer a mild flavor, while the rounded leaves of the common nasturtium (Tropaeolum majus) have a slightly pungent, peppery taste.
Originally discovered in Peru, these plants were brought to Europe by explorers around 1686. The renowned Swedish botanist Carolus Linnaeus (late 1700s) observed the plant’s striking resemblance to gold, noting that its brilliant flowers resembled the Roman Tropaea—helmets often stained with blood from battle. This historical connection led to the plant’s Latin name, Tropaeolum.
Enjoy the natural beauty and delightful taste of nasturtium in your meals!
Ingredients
- 3 large handfuls of nasturtium flowers
- 1 package of arugula rocket salad
- 1 package of baby spinach leaves
- A few sprigs of salsa and coriander leaves
- 1/2 cup of black raisins
- 1 cup of roasted pumpkin seeds
- 1 cup of roasted sunflower seeds
- Few tablespoons of pumpkin seed oil.
Instructions
In a large bowl, gently toss all the ingredients.
Decorate the salad with bright nasturtium flowers.
Drizzle with pumpkin seed oil and add your favorite dressing.
Nutrition
-
520.0 Calories
-
44.0g Carbohydrates
-
0.0mg Cholesterol
-
51.8g Fat
-
8.0g Fiber
-
17.3g Protein
-
10.0mg Sodium
-
0.0g Trans fat
No Comments