Nasturtium: From health booster to culinary delight

Nasturtium is a plant that not only enchants with its appearance but is also esteemed for its numerous medicinal properties. Various infusions, decoctions, tonics, and tinctures can be made from it, all of which benefit our health. Nasturtium seeds, conversely, can be transformed into an excellent addition to appetizer dishes.

Nasturtium's medicinal properties are due to the presence of compounds such as vitamin C, beta-carotene, and lutein. Nasturtium is often called a natural antibiotic. It helps treat various respiratory conditions, from bronchitis to throat diseases. Nasturtium infusions are also used to improve digestion.

This plant also positively affects blood vessels. It strengthens them, which translates into increased body resistance. People who frequently fall ill, have low immunity, or suffer from respiratory infections or scurvy should regularly drink nasturtium juice.

Nasturtium is valued not only for its medicinal properties but also for its culinary qualities. Its spicy and slightly sharp flavour resembles arugula or cress. All parts of the plant are edible, but its leaves and flowers are most commonly used. Nasturtium flowers make a beautiful decoration for dishes, and fresh leaves work well in salads and slaws. They can also be added to fish, meats, and egg dishes.

Marinated seeds and vines of nasturtium are another valued addition to dishes. Its flower buds taste like capers, so finding capers made from nasturtium is becoming more common. Nasturtium seeds are harvested late in the summer and fall; only the green and juicy ones should be used for marinating. Since nasturtium seeds are bitter, they should be soaked in brine first.

Ingredients:

• 100 grams of green nasturtium seeds,
• 100 millilitres of water,
• 20 grams of salt,
• 125 millilitres of apple cider vinegar,
• 4 tablespoons of sugar,
• 2 bay leaves,
• 4 allspice berries,
• 4 cloves,
• 1 tablespoon of salt,
• 250 millilitres of white wine.

Preparation:

1. Clean the nasturtium seeds, then pour water with salt over them and refrigerate for 24 hours.
2. After this time, drain the seeds and transfer them to sterilized jars.
3. Boil the vinegar with wine, sugar, salt, and spices.
4. Pour the prepared brine over the seeds and seal the jars tightly.
5. You can then pasteurize the jars—10 minutes after the water boils is sufficient.
6. Place the capers upside down for 24 hours to cool, then store in a shaded area.
7. Consume at least after two weeks.