Wednesday, September 7, 2011
Nasturtiums are very plentiful at this time of the year. They are packed with nutrients like iron, vitamins and minerals and contain chemicals called glucosinolates, (similar to what we find in broccoli and brussel sprouts), which have antibiotic and antioxidant actions. Nasturtium is excellent for people with chest problems and Madaus, a company in Germany make capsules from it, for treatment of antibiotic resistant lung and bladder infections.
One can eat both the leaves and the flowers raw in salads. The leaves are very strong when eaten alone, but on a sandwich they don't burn the mouth, but add a great flavour. They certainly are more nutritious than ordinary lettuce.
I invented this pesto recipe to preserve as many of the rich nutrients of the leaves for as long as possible. I find it quite delicious. I am going to freeze quite a lot for use in the summer, because by then the nasturtiums in my garden are finished.