FOODIE FACTS: INGREDIENTS – Nasturtiums So much more than a Peppery Pansy

FOODIE FACTS: INDREDIENTS – Nasturtiums So much more than a Peppery Pansy
By: Malaga Foodie @malagafoodie 
The Malaga Food Guide
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If you have ever wondered what flowers TV Chefs use to adorn their “Michelin” style platters – well the answer is usually Nasturtiums. The whole plant is edible, the flowers and the leaves and is packed full of flavour and beneficial vitamins and minerals. The leafy greens and flowers are full of pungent mustard oils, which contain antibiotic, antifungal, antiviral, and antibacterial properties.

The overall flavour is sublime – the leaves start out sweet and end spicy and hot, a bit like mustard greens or good watercress – delicious!

When it comes to culinary creativity, adding a touch of nature’s beauty to your dishes, few ingredients can match the versatility and vibrancy of the nasturtiums. These edible flowers, with their vibrant colours and peppery flavour, are a delightful addition to any kitchen.

The flowers have been used by those in the know as a garnish for many years, but there are many other ways you can utilise the peppery pansie in your cooking. They are a great addition to brighten up any salad, soup or entree.

But not just as an ingredient (although if you had them why not?) Nasturtiums are a beautiful flowering plant, relatively easy to grow. Don’t have nasturtiums growing in your garden or window boxes? Plant some seeds and reap the rewards of this fast and easy to grow edible plant.