Fresh Nasturtium Flowers & Leaves
Choose 50 or 100 blossoms, leaves, or a mix
Conventional: Year Round
Conventional: New York & California
Edible nasturtium flowers (aka Indian Cress) can be used as a cake decoration, garnish, or salad ingredient. They have a mild, watercress-esque, peppery flavor similar to, but sweeter than, the flavor of the leaves.
Conventionally grown nasturtium blossoms are sold as a blend of flower colors which vary with availability but can include red, yellow, cream, and others. Organic nasturtiums are usually a single color - orange.
Dark green with white lines drawing into their centers, nasturtium leaves have more bite than the blossoms, they can also be used as a garnish or as a salad green as part of a mix.
Store nasturtium blossoms and leaves in the refrigerator in their plastic clamshells. If they start to go limp, you may be able to refresh them by dipping them briefly in ice water right before serving.
RECIPES & TIPS
The most common usage for edible nasturtiums as a bright garnish or cake decoration. The blossoms can also be used as an ingredient (either whole or as petals) in salads, tea sandwiches, compound butters (how to make compound butter), or on finished omelettes. They can also be stuffed or filled with pre-cooked creamy salads like crab (crab salad recipe), lobster, chicken, egg, tuna, or small-diced potato.
Nasturtium leaves can also be tossed in salads, stuffed like grape leaves, or used (chopped) to top finished dishes (particularly soups or egg dishes) as you would microgreens.
Other flavors to pair nasturtium with include chives, cream cheese, chicken, seafood, mascarpone, blue cheese, cucumbers, mint, pears, nuts (especially almonds or walnuts), or apples.
Some edible flowers may wilt or change color when exposed to vinegar, so if using a vinegar-based dressing on salads containing edible flowers, test it on a few blossoms ahead of time and/or add it at the last second.