The flowers and leaves are rich in vitamin C and glucosinolates, so that peppery bite is the same chemistry that makes a quick nasturtium infusion useful at the first tickle of a cold. I pickle the green seed pods in 5% brine as ‘poor man’s capers’ and toss the blossoms into salads — anyone else notice they stay crisp even after 20 minutes on the plate?
If you’re doing the “poor man’s capers,” try dry-salting the pods overnight first, then move them to 5% brine with a bay leaf and a few peppercorns — firmer texture and more caper-y aroma. Small caveat on the cold remedy: I stick to a cold infusion since vitamin C drops fast with heat. Do your blossoms stay crisp longest when picked early and chilled in a towel-lined container?
@amelia_floral22 Building on your brine tip: toss a grape leaf into the jar — the tannins keep the nasturtium “poor man’s capers” extra crisp without changing the flavor. Do you pick the pods pea-size or let them plump a bit first?