Spice up salads this season with spring nasturtiums! The lovely flowers are easy to grow and have a slight peppery taste and spicy notes to them. They also contain Vitamin C. It is delightful to discover these common nasturtium flowers and leaves are edible so long as no pesticides are used. They’re from the watercress family and add a similiar tangy flavor to pasta salads, soup garnishes and both fruit and vegetable dishes.
The salad above is a combination of organic wild arugula, nasturtiums, carrots, clementines, sprouts, and a splash of citrus zest and olive oil with lemon pepper to taste.
These delicate yellow and orange flowers need to be washed and soaked before eating. Recipes include making a lovely vinegar, tangy butter or spread, or garnish. Next time I pick some I’ll try stuffed nasturtium flowers, which may be a bit like stuffed squash blossoms but with more of a lemon pepper flavor.
Do you have any favorite recipes for nasturtiums? If so please share with us here 
Lucille Chi
Lucy Chi loves good green design, ethical fashion, environmental art and education, renewables, holistic healing and more. She has been dedicating her energies toward finding and drawing attention to all the ways in which products, companies, and industries are moving toward creating a more sustainable world on the global scale, as well as the way individuals are moving toward living sustainably, and healing at the personal level. Sustainability studies: PresidioMBA.org & B.S. Cornell University, College of Human Ecology, Dept. of Textiles and Fiber Science. Contact: lucillechi (at) gmail.com
4 Responses to Garden to Table Salads: Spring Nasturtiums and Organic Arugula with Citrus Zest
Connect and Explore!
Proud Sponsor!
[...] Garden to Table Salads: Spring Nasturtiums and Organic Arugula … Next time I pick some I’ll try stuffed nasturtium flowers, which may be a bit like stuffed squash blossoms but with more of a lemon pepper … eatdrinkbetter.com [...]
What a lovely salad! I love nasturtiums. One of my Mom’s favourite appetizers is nasturtium flowers stuffed with a cream cheese/minced pecan mixture. She serves them on a plate lined with nasturtium leaves.
[...] lemon poppy cake or an easy organic toast with spring nasturtiums would work? Make the Moms in your life a little creative feast for the [...]
This looks delicious. We ate a lot of squash blossoms growing up, but I don’t think I’ve ever had nasturtiums!