Nasturtium is an edible plant with hearty leaves rich in vitamin C and iron. It is a beautiful hanging plant, and the leaves and flowers are edible, offering a unique culinary experience. The leaves have a peppery taste, like arugula, with a fruity essence, and the vibrant colored flowers are gorgeous!
I stumbled upon nasturtiums at my local farmers’ market, thanks to a friendly farmer named George whom I chat with often. While I was admiring them, George said, “You know they’re edible, right?” He gave me a sample, and I was instantly hooked — it was incredibly flavorful. It’s amazing how these unexpected moments can open up new possibilities. Should you happen to come across a nasturtium plant, ask for a taste. If you enjoy the peppery kick of arugula, you’ll love nasturtium.
Here are a few simple salad ideas using nasturtiums.
Nasturtium leaves and flowers
Boursin cheese, goat cheese, or fresh Parmesan
Olive oil
Sea salt
A simple way to serve nasturtiums is to plate the leaves and add a dollop of herbed goat cheese, Boursin cheese, or freshly shaved Parmesan ( I use a vegetable peeler to shave the Parmesan). Finish with a drizzle of olive oil and a sprinkle of sea salt. Garnish with the flowers for a delightful first course — which is also lovely when entertaining.
Nasturtium leaves and flowers with Boursin cheese
Nasturtium leaves and flowers with Parmesan
Nasturtium leaves and flowers with goat cheese
You can also add nasturtium to a salad bowl, put in your additional ingredients, finish with a little olive oil and sea salt, and serve.
You'll find this recipe here.
Having an edible plant at home means you’ll always have the makings of an exciting salad at your fingertips.
Serve a nasturtium salad for the first course and follow with a simple pan-seared steak or baked fish, and some fruit for dessert for a simple and satisfying meal.