Nasturtium Leaves – Who, What, How?
September 25, 2020
But whats the hype?
Nasturtium leaves have a distinct flavour and appearance, which adds an attractive touch to a variety of dishes. Shaped like small lily pads with veins running through them, nasturtiums make the cutest garnishes. Although, they are much more than a garnish!
The flavour of nasturtiums is distinct: they are initially sweet, then develop a peppery spice.
Did you know? The richer the soil, the stronger the flavour – That’s why we grow all our microgreens in soil!
Nasturtium leaves are pretty good for you, too. They are a great source of Vitamins A, C and D, as well as as iron and beta-carotene. High in Vitamins A, C, and D, means they will assist in the working of the immune system, help wound healing, and promote healthy bones, teeth and muscles.
How can you use Nasturtium Leaves?
It’s easy to think nasturtium leaves are only used as a garnish. Although, this is certainly not the case. Nasturtiums make a beautiful garnish, but they can also be used as a replacement for lots of leafy greens. Check out a few ideas below!
- Pesto. Swap out your Basil for Nasturtiums. The mustard oils within the leaves are released when crushed or chewed, so they will add a new, peppery dimension to pesto.
- Wraps. Like you would with vine leaves, you can use XL Nasturtiums as a wrap. Simply make your chosen filling – rice and nuts work well – place it on the edge of your leaf and roll!
- Sandwich filling. Instead of rocket or watercress, you can tear up some nasturtium leaves to accompany your sandwich fillings.
- Salad Leaves. The same as the sandwich filling, you can use whole nasturtium leaves in amongst your salad mix to add an extra peppery punch. You can even go that step further and add nasturtium flower petals for a bit of colour.
- Tea. Nasturtiums have been said to be effective in the treatment of colds and flus. We recommend stewing your leaves in boiling water to make a nasturtium tea. You can then have this as peppery or as mild as you would like – just add more or fewer leaves!
If you want to go the whole hog, be sure to try some of our chefs recipes. Click to see Daniel Freear’s Pressed Sumac Chicken with Nasturtium Leaf garnish and Jamie Coleman’s Blade of Beef with Nasturtium Puree.
Have you got a recipe to share? Be sure to get in touch with us on Instagram, or contact email@example.com