Growing and Using Nasturtiums

I've been reading gardening books for as long as I can remember (the fact that 2016 was my first actual garden is irrelevant) and whenever I came across  a profile of Nasturtiums and the often stated "Nasturtium seeds can be pickled and used as caper substitute." I would make a mental note... make sure you experience that someday Sarah!

This winter, researching for my second ever garden, whenever I come across a profile of Nasturtiums I think... those sure are tasty. Make sure to do that again this summer!

I enjoy knowing plants in this way - this way that is specific to growing them. I watched those Nasturtiums grow from the very first day. I watched them bloom. I watched how the seed pods formed. I watched how the ones I did not pickle dry into the seeds for next year's garden. That visceral sense of knowing  - that comes with a sense of ownership - is unique to gardening.

Nasturtium Capers

(This recipe works well but I'll be playing with seasonings in the upcoming season!) 

2 tablespoons salt

1 cup water

1/2 cup green Nasturtium seedpods

several cloves of garlic

Boil salt and water. Pour over seedpods and garlic cloves. Let sit at room temperature for three days. Drain. 

3/4 cup white vinegar

2 teaspoons sugar

1 tablespoons coriander seeds

2 cloves garlic

Combine ingredients and bring to a boil. Pour boiling vinegar over the seeds and let cool. Refrigerate. 

These nastium seed faux capers are gunna be awesome! Going down to the plot to pick more right now! #nasturium #seed #capers! #garden #harvest #garden2016 #whatveganseat #communitygardenplot

A post shared by Sarah (@sarahehoffman) on Aug 20, 2016 at 1:19pm PDT