Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 5, 2008 01:30 AM

Giant nasturtium plant

I need ideas. :) I know they are used in salads and to top things like cakes. But this plant is HUGE. There are probably at least twenty flowers on it and hundreds and hundreds of leaves.

I'd like some nuanced ideas about what flavors of greens/dressings/cheeses/fruits work best in a salad that contains nasturtium leaves and flowers.

And I'd also like to know what other ideas for nasturtium I'm missing...thanks in advance! I hope some of you have some inspired ideas for me.

  1. Click to Upload a photo (10 MB limit)
  1. I have seen the leaves used as edible "plates" for appetizers. Leaf, creamy flavorful cheese topped with a shrimp. I am sure you can come up with more combinations. Also the leaves layered with lettuce can spark up a sandwich.

    1. A friend use to cut giant blossoms with different shaped cutters and add them to cocktails. Add to an ice cube tray is a nice decoration for light colored drinks too.

      I've enjoyed the flowers atop cold rice salad.

      1. I like them stuffed with goat cheese or cream cheese. I like to keep it on the simple side in order to taste more of the flower. There are many recipes out there for stuffed naturtium blossoms though.

        1. You can turn the seeds (or flower buds - there seems to be some controversy about this, but after all both caper buds and seed pods are pickled) into caper-like pickles. Please report back if you try it.

          6 Replies
          1. re: Junie D

            I tried that once. Ending up tossing them.

              1. re: Junie D

                Yes, it just didn't taste very good. Not really like a caper. It's too bad, too, because I have lots of nasturtiums and I love capers.

                (I just remembered: aren't you the person who bought a caper plant a year or so ago? I've been meaning to get one, though Berkeley may be too cool for it...)

                1. re: Glencora

                  That is too bad. Did you use buds or seeds?

                  Yes, I've had the caper plant two years. Took ages to find it, and I killed the first one. It is in a pot, which is probably not the best. It loses leaves in winter, looks quite dead in March, but has grown quite a bit this summer. BUT I have never made capers because the flowers are so beautiful that I don't want to pick the buds. They are stunning. Finally this year I have one or two seed pods (caper berries).

                  My guess is they would do fine in Berkeley. I bought one from Rose at Morningsun Herb Farm and the other from Van Winden Nursery in Napa (Van Winden had to special order and it took months to get, and they told me "capers won't grow here").

                  I recently saw a photo of caper plants growing wild out of a long wall in Rome. I need enough growing wild that I don't mind picking a few buds!

                  1. re: Junie D

                    yargh. I would LOVE a caper plant but can't seem to find them anywhere. Got all excited by your post but i can't find caper plants anywhere on the website.

                    As for nasturtium, I always find the red flowers or the orange ones to be spicy than the yellow ones.

                    1. re: jenn

                      I would call Rose. If she doesn't have one, she'll know where to get one.

          2. Don't know what variety of Nasturtium you're working with (I'm best acquainted with Nasturtium officinale - commonly called Watercress) but here's a recipe that you're sure to enjoy.