They self-seed like crazy, coming back year after year with no work on your part.
They can climb, they can trail, they can mound.
Nasturtiums are going to fill a space.
The aphids are attracted to the nasturtiums, and leave other plants alone.
You leave the nasturtiums in place and let the aphids be happy.
If that was all these little garden cheerleaders did, it would be enough.
But as it happens, almost all parts of the nasturtium flower are edible.
Nasturtium capers are a special treat.
I, however, have found I prefer to skip the seeds and use the buds.
Once pickled, they feel much closer to a true caper.
Soak buds in cold water with ice cubes for 20 minutes to rid them of any bugs.
Split the buds between two jars.
Pour hot brine over the buds to within an inch of the top of the jar.
Cover the jars with a new band and lid.
Allow the jar to cool and then refrigerate.
Wait two weeks to use.
Nasturtium jam accomplishes that.
Allow to steep for eight hours.
Drain the petals out, and then add the tea to your saucepan.
Add the sugar and lemon juice and bring to a boil, stirring.
The salt from the cherry blossoms and sugar from the magnolia make the maki sweet and savory.
What they dont do is add spice, and that is where nasturtium blossoms could help.
By nature, nasturtiums are spicy, like radishes.
The color of the petals make them perfect for a project like this.
I make a simpleinside-out maki.
The filling is raw matchstick cucumbers, cherry blossoms and preserved magnolia.
On the outside, I layer fresh nasturtium petals on the rice.
Once sliced, this is a gorgeous dish to serve.
Nasturtiums are abundant and easy to pick.
Toss them into a salad and they can replace radishes.
The tastes marry perfectly, particularly with a drizzle of honey.
