Nasturtium Recipes

Nasturtium Recipes
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watercressFrom Wen Zientek-Sico

Nasturtium Vinegar

This vinegar is always one of my most popular gifts.everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes.

1 cup nasturtium leaves, flowers, and buds
1 pint champagne, white wine, or apple cider vinegar

Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar.

Preparation Time: 5 minutes

Sitting Time: 3 weeks

Total Time: 3 weeks

Strawberry-Nasturtium Salad

This unique salad is filled with delightful flavor and color. The sweetness of the strawberries is perfectly balanced by the pepperiness of the nasturtiums and spark of the vinegar for a salad that everyone will love. This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms.

1 pint sliced strawberries
1/3 cup nasturtium blossoms
2 tablespoons champagne vinegar
2-3 tablespoons sugar

Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are.

Makes 4 servings.

Preparation Time: 5 minutes
Total Time: 5 minutes

Stuffed Nasturtiums

I love serving trays of these easy appetizers at parties. We grow a bunch of different types of nasturtiums and use them a lot, and they are exquisite served together. The wide range of colors makes for a great presentation, and the mixture of flavors is actually quite tasty as well.

3 ounces softened cream cheese
1 tablespoon heavy cream
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms

Mix together the cream cheese, heavy cream, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.

Preparation Time: 15 minutes

Total Time: 15 minutes


Salmon-Cucumber Stuffed Nasturtium Leaves

Nasturtium leaves are very similar to watercress leaves, and have the same affinity for cucumber and salmon that watercress does. These little rolls are very easy to make and offer a beautiful presentation. Homemade salmon cream cheese can be made by mixing equal amounts of lox and softened cream cheese.

2 ounces softened salmon cream cheese
1/4 cup finely minced cucumber
Salt to taste
20 large nasturtium leaves
20 long stemmed nasturtium blossoms

Mix together the salmon cream cheese, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving.

Nasturtium-Lemon Butter

This butter has a light lemon flavor lightly accented with peppery nasturtiums. It is one of my favorite herb butters for fish, chicken, broccoli, and asparagus. It is also excellent on white bread for just a hint of peppery citrus.

1/2 cup unsalted butter at room temperature
2 teaspoons grated lemon peel
1 tablespoon lemon juice
3 tablespoons finely chopped nasturtium blossoms

Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter.

Preparation Time: 5 minutes
Total Time: 5 minutes



About the author:

Wen Zientek-Sico is a freelance writer and recipe developer specializing in family friendly recipes. She also manages the Perfect Entertaining website which offers great ideas for family friendly parties, dinners, recipes, menus, decorating ideas, and much more.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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