One day recently, I discovered a nasturtium plant growing in our yard and up our fence. We definitely didn’t plant this, but it has been a very welcomed surprise! Not only is it beautiful, it is edible!
I am a terrible gardener, the only thing I planted this year was basil and it only lasted a week. Currently, the only thing growing in our planter box is mint and this is only because it pretty much requires no care. But, the nasturtium has done really well, with my sporadic watering. So, if you have a brown thumb like me, you may want to consider planting this.
We have been using it for the last month, mostly in our salads, and I have a nasturtium vinegar brewing right now. If you have never had this delectable edible flower, it has a spicy, peppery flavor. It reminds me a little bit of arugula. The entire plant is edible – leaves, flowers, stems, and seeds!
The peppery flavor of the nasturtiums compliments the sweetness of the peaches in this salad perfectly! And don’t skip the coconut toasted pecans, they make the recipe!
Nasturtium and Peach Salad
1 peach, pit removed and sliced
1/2 cup toasted pecans (recipe below)
8 ounces mixed salad greens
20 nasturtiums (flowers and leaves)
- Place your salad in a shallow dish, preferably. Arrange peach slices, nasturtiums and toasted pecans.
- Drizzle with vinaigrette and serve!
1/2 cup pecans
1 tablespoon coconut oil, (melted, if it is solid)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
- Preheat oven to 300F.
- Combine coconut oil, cinnamon and nutmeg.
- Pour coconut oil mixture over pecans, and toss to coat evenly.
- Arrange on a baking sheet, and bake for about 15-20 minutes or until nuts are lightly browned.
*Note: I made this in my toaster oven, and it worked really well!
1 tablespoon fresh lemon juice (preferably, meyer lemon)
2 tablespoons olive oil
1/2 teaspoon raw honey
1/2 teaspoon stone ground mustard (I used this kind)
1 tablespoon peach, smashed (you can get it from the peach used for the salad)
1 or 2 nasturtiums, smashed (I used a cocktail muddler)
salt and pepper to taste
- Smash the peach and nasturtium. I did this with a cocktail muddler.
- Whisk together all of the ingredients. Adjust salt and pepper to taste.
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Mallie Hart (@themediabarista) says
Love nasturtiums. Easy to grow from seeds. They’re not only an old fashioned beauty, but also edible – as you put so well. Thanks!