Gobbling greens in the garden - and reds and yellows...

In a fit of enthusiasm and bad planning, I planted far too many nasturtiums when we moved into our flat earlier this year. It was the excitement of having a garden; I went a bit wild, you see. Now they are flattening my beetroot and trying to wind their way around the stakes for the broad beans. I've started ripping off their long limbs, which is a bit mean. Now another solution has unveiled itself. I have discovered something that everyone else has probably known for yonks. Nasturtium leaves and their bright flowers can be eaten - added to a bottle of cider vinegar for a peppery kick or to salads for an unusual ingredient. Here I found a recipe for wrapping up cream cheese in the leaves to accompany an aperitif - to be enjoyed in the garden, of course.

 

Comments

[Hannah Phillips]

I knew they were edible but had not seen those recipes. We have just been eating them in salads alongside our calendula and chive blossoms. They make such a pretty addition to salads. But that website sounds so much more appetising. Also rose and pansy petals dipped in egg white and sugar look so pretty against a cake especially a chocolate cake. Even better when you taste them mixed in with the rich chocolate.
I shall try those recipes. I am sure nasturtium vinegar could make a few original birthday presents.

[Vicky]

I once read 'somehere', that the seeds of nastersiums collected and pickled, taste like capers! Something I might try this summer, I too seem to have gone 'overboard' with packets of seed!

[Robin Bather]

Just be careful because in my garden my nasturtiums always get a plague of little catapillars on the underside of the leaves.
Remember what my dear old dad used to ask me when I was a boy:
"What is worst than biting into a nasturtium salad and finding a caterpillar?
ANSWER: Finding half a caterpillar.

[Mike D]

Hi Everyone:

Greetings from Berkeley, California! Our news companies in the US have turned into corporate sponsored entertainment companies so we have to look to the UK for real and independent news.

What a delight to come across this outstanding blog. Keep up the great work.

Just thought I'd add that there are other greens that when gobbled in the garden, provide tremendous health benefits--such as Brassica vegetables.

At University of California at Berkeley, scientists have recently discovered that a compound in these vegetables called Diindolylmethane (DIM) is a potent activator of the immune response system with potent anti-viral, anti-bacterial and anti-cancer properties.

DIM is currently used to treat RRP tumors and is phase III clinical trials for Cervical Dysplasia. It is also in clinical trials for numerous forms of cancer, including breast, prostate, cervical, lung and colon cancer.

This recent discovery has led to the study of this compound as an anti-viral therapeutic for AIDS, hepatitis and the pandemic flu.

There is more to the greens in your garden than you may have imagined.

Wishing all health and wellness,

Mike D

References:

http://www.diindolylmethane.org/

http://www.activamune.com/