I love nasturtiums, l love their rich amazing colour, their tangy peppery taste and their cheerful disposition in the garden. The fact that they are so easy to grow and creep rather beautifully over any hard edges and make for a very relaxed look is also a bonus.
There are still some left in my garden, holding up their proud little faces to the rain and cold. All summer l have been picking off the heads and leaves and using them in salads etc. Also in vinegar. This vinegar is amazing, tangy and peppery it is just perfect on a simple salad. You can mix in a dash of honey to make a dressing too if you like.Add a bit of goats cheese or blue cheese crumbled on top, maybe hard boiled egg chopped up, and you have a lovely main course too.
Pick the flower heads. If you use all yellow flowers you will get a strong golden vinegar. If you use red/orangy flowers you get a rich red vinegar. I use a mixture for a gorgeous warm jewell like colour.
2 cups of flower heads
10 black pepper corns
2 cups of white wine vinegar
Put all your flower heads into a clean jar, add the pepper corns and the vinegar. THATS IT! Just put it on the windowsil and give it a shake every day for 2 weeks. Then strain it through muslin/coffee filter/paper towels and pour into a nice bottle.
Warning – flower vinegars lose their colour if left in the light (either dayligt or artificial light) so keep it in the cupboard, even tho it looks so pretty and you want it on display.
If you still have nasturtiums in the garden make use of those little beauties before they die away for the year. This way you can bring in a little of their glorious sunshine to use in the kitchen when it is dull, wet and cold outside.
By the way guys, loved all the comments on the book posting. We are all book worms together!