Comments on: Duncan’s pickled nasturtium seeds recipe (UK capers)

By: Sharon

Sharon — Thu, 27 May 2010 09:53:01 +0000

Dan – I have scores of nasturtiums growing wild in my backyard every year. They’re obviously happy there, especially in the wet winter, because the leaves get gigantic…about a foot across! I couldn’t resist trying to stuff them. I parboiled the leaves and treated them like cabbabe leaves, and stuffed them with a spicy ground beef, Italian hot sausage and rice mixture. I baked them in a light, fresh, lemon-y tomato sauce. Here’s the results: the ribs in the large leaves were very, very stringy and the leaves were tough. It made it hard to enjoy eating them. Next time, I will use smaller, younger leaves and try brining them first, like grape leaves. Flavor? Hmmm, hard to explain. They definitely have a nuance. Nothing great. But, I suspect they need a more bland or neutral filling that will not overpower them. Perhaps seasoned rice, or herbed goat or cream cheese, and marinated in an acid and broth-based sauce rather than cooking them in it. I hope this helps. Good luck!

By: fn

fn — Sun, 28 Mar 2010 09:51:55 +0000

Hi Belinda

Yes you can eat them raw – when they are green. They are hot and spicy – great in a salad.

I didn’t get round to using them in piccalily – but will do this year.

The pickled nasturtium seeds are delicious – like hot capers.

BTW all parts of the nasturtium plant are edible – leaves, flowers and seeds.

By: Belinda

Belinda — Sun, 28 Mar 2010 06:44:18 +0000

Hi Fiona & Danny, its been a while. I hope Fi is feeling better & that Danny is well.

I found my nastursium covered in seeds today so I have picked some for pickling using the method you have written about.

Re-reading the comments I noticed you mentioning using them in piccalily & also using them raw in salads.

How were they in the piccalily? AND I cannot believe they are good to eat straight from the plant in salads.. so tell me again. please.