Today we are going to chat about a common garden flower that you can use to spice up your meal.
Nasturtiums are an attractive flower that is easy to grow and adds a peppery flavor to dishes.
The flowers, leaves, stems, and young seed pods can all be eaten. The flavor will be strongest in the seed pods, and most subtle in the flowers. And if you are just looking for an easy way to add edible flair, the flowers make for a quick and impactful garnish.
Nasturtium Soup - Adapted from Larder Love
2 Tbsp butter or margarine
1 onion, chopped
2 cloves garlic, minced
150g (~ 5 cups) Beet (or other mild) greens, chopped
50 g (~ 3 cups) nasturtiums flowers and leaves, chopped
2 potatoes, chopped
4 cups vegetable stock or chicken stock
1 cup milk or milk alternative
Salt and pepper to taste
- Melt butter/margarine and brown onion in it. Once the onion is soft and gaining some color, add in garlic and cook for an additional minute.
- Add in your chopped greens, nasturtiums, chopped potato, and soup stock.
- Simmer for 20 minutes.
- Blend the soup with a stick blender or your blender of choice.
- Add 1 cup of milk (or alternative) and season with salt and pepper to your taste.
- And of course, you must always garnish it with some flowers!