The Nasturtium seeds I planted back in February did make it, but it seemed to take forever. They are now in full, I mean, abundant, sidewalk sweeping view all the way up to my front walk, where four very large vibrant pumpkins are sitting, right below the orange and black spidery-feathery wreath.
I’d show you a picture of the Nasturtium landscape in my front yard, but the sky has been gray for so many days, the picture wouldn’t turn out — but it will come.
I can’t resist picking a few blooms for breakfast lunch and dinner, sprinkling them on top of my eggs, the chicken, or whatever I’m eating. And I haven’t even got around to making the Nasturtium Pesto yet. Â So far, my all time favorite meal with Nasturtium flowers — and leaves — is when they are sitting under a layer of caramelized fennel and red onions, splashed with lots of red wine vinegar and sea salt.
Not sure how I stumbled across this meal, but it is fabulous — the sharp, tangy hot flavor of the nasturtiums are perfectly balanced against the natural sweetness of the caramelized fennel and onions.
To make this delicious salad, slice the fennel and onion and throw them on a pan with a bit of olive oil, and set salt. Keep the pan on medium low, and just let them cook down. Flip them over, and let them get very brown and golden. The sugars are being released — or created… who knows?
Next, pick and rinse your Nasturtium flowers and rinse in salt water. Chop them up loosely, and put on a plate. Add the fennel, onions, red wine vinegar and salt… and enjoy.
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