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Nasturtium

Spicy and peppery, with bright colours

East Indian Cherry - Product photo

The nasturtium is a vibrant flower in bright colours, like yellow, orange and red. It is a much-loved ingredient in the kitchen, not just because of its colours. Both the flowers and the (young) leaves are edible. The taste is spicy and peppery, with hints of radish and mustard. Nasturtiums are generally eaten raw. The flowers also work well as decoration. Every flower has around 5 petals, round or oval in shape and with a slightly darker calyx.

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Availability

Jan
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Feb
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Mar
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Apr
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May
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Jun
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Jul
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Aug
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Sep
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Oct
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Nov
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Dec
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Storage advice

  • Transport and storage: Cooling is essential on the road and for storage. Maintain a temperature between 2 and 4˚C.
  • Shop: Nasturtiums look fresher for longer on the refrigerated shelf.

Our nasturtiums are grown in:

Israel

Packaging options

Packed per 10-18 pieces, per package of 8 packs

Recipes & preparation tips

One obvious use for nasturtiums is to brighten up salads and other dishes with the brightly coloured petals. This culinary application is known, but the fact that the leaves are also edible is less known. With its abundance of vitamin C, edible nasturtium is a great addition to a healthy sandwich. Cream cheese and eggs can also be delicately seasoned with some finely chopped leaves.

Using the stamens and pistils slightly intensifies the taste. If the nasturtium is used in a bar setting, rinsing is not recommended: if you do, the flower will not hold its shape in drinks.

Nasturtium - Recipes & Preparation Tips

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