An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
7 uses for nasturtiums
October 27, 2015
Oh how we love these beautiful flowers that carpet our spring corridors. Did you know they’re edible too? These flowers can add an herbaceous bite to your cooking, and every part is usable, from the petals and leaves to the stem and seeds. Here are some tips.
1. Add the leaves and seeds to your omelette or scrambled egg mixture, for a spring breakfast with a difference.
2. The mustard-y flavour lends itself to pair with a charcuterie platter—perfect for us!
3. Toss the leaves and flowers into a salad, the leaves make an ideal substitute for watercress.
4. Use the green seed pods as an alternative to capers—great on an anchovy pizza.
5. Blend the leaves and seeds into butter or cream cheese, and serve with bread or crudités.
6. Flavour vinegars and oils: Add minced petals and leaves to olive oil or white wine or apple cider vinegar.
7. Add the leaves to cucumber sandwiches for a high tea with a difference.
P.s These photos were taken along our walkway, take a bite of one if you like