leaves
About four to six weeks after the sowing are the first leaves of the Nasturtiums ready to harvest. They are a delicious addition to salads or can be eaten raw on bread and butter. Their antibiotic mustard oils ensure a slightly pungent taste.
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The more shade and nutrients the plant gets, the more leaves it forms. Due to the large mass of leaves, the plant needs a lot of water. The aroma is less intense when it is dry.
If the harvest is too big, you can dry the foliage in an airy and warm place. Processing into pesto is possible. To do this, you need two handfuls Nasturtiums and about half as many walnuts. Half a clove of garlic, parmesan and olive oil refine the taste.
blossoms
Between July and October, yellow, orange or red flowers appear, which are also edible. Fully sunny locations stimulate flower formation. If you regularly harvest flower stems or remove dead shoots, you will extend the flowering period. Their aroma is similar to mustard and is milder than the taste of the leaves. They are used to decorate salads.
Picking tips:
- harvest after a rainy day
- Snap off the entire flower with your finger
- Shake vigorously, as catchy tunes like to hide in it
- do not wash, so that the pollen is retained
Seeds
The annual species dies after one season. With the help of its split fruits, the plant survives in the ground so that it can sprout again in the next spring. You can get the seeds of the Preserve nasturtiumsby soaking them in vinegar, salt and oil like capers. The seeds are suitable for storage when dried and stored in the dark. They can be kept for up to three years and can be re-sown every year. When ground, they make a mustard-like spice.
Tips
Once the plant has developed fruit, the leaves should not be eaten. They are woody and less aromatic than young foliage.