9.10.12 Budding Talent (Pickled Nasturtium Buds)
![Bud 790 xxx](/uploads/2700027/1347276343867/bud-790-xxx.jpg)
photos by gluttonforlife
Did you know that nasturtium means "nose-tweaker"? This lovely massing plant produces a rather sharp oil, similar to that of watercress. Tropaleoum, as it's formally known, has showy, brightly-colored flowers and proliferates wildly all summer long in even the most neglected gardens. It's an edible plant, and the flowers are often tossed into salads where they impart a pleasantly peppery bite. The unripe seed pods—which can best be observed by picking up the massing plant and examining its underside—have a rather more intense flavor, almost like horseradish. They can be pickled in a simple brine and used as you would capers, or any spicy pickle. This means they pair well with cheese, or can successfully be tossed into anything eggy or creamy.
![Buds 790 xxx](/uploads/2700027/1347276367771/buds-790-xxx.jpg)
major buds
Of course they're not really buds—they're seed pods, as I mentioned above—but I like to call them buds, and some other people do, too. They form small clusters which can be broken apart or left stuck together. I will often eat a few raw as I stand in the garden contemplating all the weeding I have to do. Some of them can be rather sinus-clearing. In herbal medicine, nasturtium is used for its antiseptic and expectorant properties. It's rich in vitamin C.
![Brine 790 xxx](/uploads/2700027/1347276397335/brine-790-xxx.jpg)
in a pickle
By now you're probably fairly proficient in whipping up a brine, no? Boil vinegar with spices. Maybe a little salt and/or sugar. Toss in a chile if you want. That's all you do here. I've provided a simple recipe, but you can obviously adapt it as you please. Some fresh herbs would be nice. Maybe tarragon. Or a couple of bay leaves.
![Cheese 790 xxx](/uploads/2700027/1347276426409/cheese-790-xxx.jpg)
sharp snack
Add your pickled nasturtium buds to a salad—and throw in a few flowers, too. Or toss the buds with hot pasta and some cubed fresh mozzarella. Sprinkle them over a prosciutto pizza. Or offer them on an hors d'oeuvres tray alongside some runny cheeses and salted nuts. A little something fresh and unusual from your garden. Or your window box. Nasturtiums are both giving and quite forgiving.
Pickled Nasturtium Buds
- — nasturtium buds
- — 2 cups vinegar (white, white wine, Champagne or cider)
- — 1 tablespoon whole coriander seeds
- — 1 tablespoon green peppercorns
- — 1/2 teaspoon sea salt
Rinse the nasturtium buds well, being sure to remove any dried plant matter that may be clinging to them. Set aside to drain.
In a small saucepan, combine vinegar, spices and salt and bring to a boil. Remove from heat.
Place nasturtium buds in a jar and pour brine over. Seal, cool and refrigerate. Will keep in the fridge for a long time. As you pick more nasturtium buds, you can just toss them in the jar.
![Download recipe](/assets/download_recipe-180930dc4ea664cc1408165bb76a098f.png)
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