Green Urban Living- living the good life in my backyard

Nasturtiums are one of my favorite edible flowers. If you haven't grown them before you can still sow them and have blooms before fall. They are gorgeous!

Nasturtium seeds can be pickled and used much like you would capers. In 'The Joy of Cooking' by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merrill Co., Inc., New York, 1975) they give a nice recipe for preparing the seeds.After the blossoms fall, pick off the half-ripened Nasturtium seed pods.

Continue as your crop develops to drop them into a boiled and strained mixture of:
3 cups white wine vinegar
2 teaspoons Pickling Salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns
Keep refrigerated and use as a variation for capers.