Nasturtium leaves and flowers are edible and valued for a fresh, peppery flavour. They are generally used raw or with minimal cooking.
Selection and Storage
Use only nasturtiums positively identified and grown for edible use without unsuitable pesticide treatment. Choose clean, unwilted leaves and flowers and refrigerate gently.
Preparation and Culinary Uses
Use leaves in salads, herb sauces and garnishes; flowers add colour and peppery flavour. Wash carefully and add close to service because the delicate flowers bruise and wilt easily.
Chef’s Notes
Assess freshness, aroma, texture and intensity before committing the ingredient to a dish. Season and cook according to the ingredient in front of you rather than treating natural produce as perfectly uniform.
Substitution Principle
Substitute by culinary function and flavour balance. A replacement may match bitterness, aroma, acidity or texture without being identical, so adjust the surrounding seasoning as needed.
Always Cook with Heart. Always!