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anybody eat nasturtium?  RSS feed

 
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I've tried a couple times eating the leaf raw. It tastes like... like eating a leaf.  All these websites say it's peppery but I don't  taste it. Do I need to eat them when they are a certain size? I haven't tried the flowers yet; Right now I don't have any.  I hope I don't have to wait till spring for some blooms.
 
steward
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I eat the flowers; the leaves taste..leafy, as you know!
 
pollinator
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i eat the leaves and flowers in mixed salads. but to me they just taste like nasturtiums. only a little bit though, never a lot at once.
 
Posts: 418
Location: Los Angeles, CA
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Maybe you don't have the right variety. Mine are REALLY peppery, to the point where they are best used as flavoring for other greens. They don't get to be very big plants, though.
 
Jordan Lowery
pollinator
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how big do yours get? mine are about 4 ft wide and 2 ft tall. 6 inch leaves.
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I eat the flowers...I think they taste like a radish and have a delightful texture that compliment a salad of mixed greens nicely.
 
Mother Tree
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All the ones we've eaten have tasted peppery.  I once sent my other half off to work with nasturium and blue cheese sandwiches.  I think that was the day he fell in love.  I've grown them ever since 
 
Posts: 211
Location: Missoula Montana
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Eat the flowers, they are the best part.  I even grew some strange black variety (which was really a dark red) in Colorado a couple years ago.

What other varieties are out there?
 
gardener
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Rebecca Dane wrote:
Eat the flowers, they are the best part.  I even grew some strange black variety (which was really a dark red) in Colorado a couple years ago.

What other varieties are out there?


We grow mixed colors here, some of the ordinary yellow, orange, red kinds mostly.  My favorites are 2-tone deep red with yellow, or white with streaks of orange - that kind of thing.  The flowers are definitely the best part.

Most leaves taste like leaves... that's why fast food is so popular.
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the whole plant from shoots up.  without preference. delish. I dont know which is which, but i have found some color/types more peppery than others. Im a gourmand, not a gourmet. I just eat them, and plenty!
 
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We have grown nasturtions for years for restaurants and ourselves.  A tasty treat is to mix some chives with goat cheese.  Pick a leaf with all the stem still on it.  Roll the leaf up with the cheese in it and tie it with the stem.  Tie a blossom under the stem for a little color, and then pop the whole thing in your mouth.  To die for!
 
travis laduke
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I wonder if we have the same variety. I didn't plant these, just let them take over.  Is there a better time or size to eat them? It's "winter" here now; I think that's why I don't have any flowers. This will at least look pretty come spring.





Any suggestions for cutting them back or anything?
 
Ed Waters
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Travis, are you fertilizing them?  Two things that I know about that will stop them from flowering are too much heat and fertilizer.  We start every year from seed in big buckets and in really crappy soil, and water then when they wilt.  Seems to work.

Ed
 
travis laduke
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No, not fertilizing. I did grow a nitrogen fixer cover crop mix there last winter. Everything in the picture is in the shade of the fence during the winter.

Last summer they were flowering. I saved a bunch of seed, but these all came up on their own. They must like disturbed soil, because I dug up the yard, didn't like the way it looked, and leveled it again.
 
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Location: Anoka Sand Plain, MN Zone 4/5, Sunset Zone 43
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I suppose you could call the peppery or radishy, but I can't stomach them.  To me they taste ... Astringent...I'm not sure how to describe it.  I think I'll keep growing them anyway as they look nice and are a good groundcover.
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We eat the flowers and the leaves.  They make a pretty salad AND a great conversation starter (esp when you pluck a leaf off and casually eat it in front of your guests).  I usually have them growing on the back deck~ the usual gathering spot.  .
 
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Location: Germany/Cologne - Finland/Savonlinna
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I don't like the leaves but the flowers are great. I love the yellow ones!

I grow them everywhere. When the autumn comes I cut them to the ground, leave all the seed capsules in place and shred the plant for in-place-decomposition. Great biomass plant.
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My favorite part to eat is the seed-very peppery.  After reading this thread, though, I'm goimg to make more use of them.  I really like that roll up idea.  Mine come up reliably from the dropped seed every year. 
 
master steward
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What awesome ideas in this thread! I'm also a flower eater, and love them! Someone told me (was it you, Erica?) about canning (pickling?) your own "capers" using nasturtium seeds. Especially useful for those of us in the Northern climates where the true caper bush wouldn't grow as easily. Has anyone done this?
 
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I've grown and tried them before a few years ago, but perhaps it's the variety I tried...didn't taste good, so I never became a fan. I know they're in the brassica family and there are many species and varieties available. I bet some are better for culinary purposes than others. I'll be growing them again this year as trap crops and companion plants. Will plant a few different varieties and see if I have a better culinary experience this time round.
 
travis laduke
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Finally got some flowers. I think I get it now. Sweet and spicy. Would eat again.
 
Jan Sebastian Dunkelheit
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Location: Germany/Cologne - Finland/Savonlinna
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maikeru wrote:
I know they're in the brassica family and there are many species and varieties available.

No, Nasturtium is in the Tropaeolaceae family. Tropaeolaceae and the Brassica family are in the Brassicales order. Not every dog is a dachshund but every dachshund is a dog. That's how my biology teacher tried to hammer biological taxonomy in my useless mind, haha.
 
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