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.
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The nasturtiums were among the last things to flourish in the garden, along with mint, rosemary and a host of straggling green tomatoes. Kale and collards are still hanging on, but these vibrant blooms gave up the ghost with the first hard frost. Fortunately, I had harvested a bunch after listening to a recent episode on NPR's Splendid Table. I think I've mentioned before my deep and abiding love for host and über-mensch Lynne Rossetto Kasper. My favorite part of the program is when listeners call in to ask for her advice on any number of food and cooking issues. No matter how challenging or arcane the question, Lynne always has the answer. And she's so warm and nurturing! I want to go to dinner at her house. Anyway, a woman called in wanting to know what to do with her bumper crop of nasturtiums, and Lynne suggested she candy the petals. Although I didn't want to do this, it got me exploring other ways to use my nasturtiums. Lots of people are eating the flowers raw in salads, and using the peppery leaves to make pesto. But the idea of crushing the petals into a compound butter really captured my fancy.
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