Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Gather flowers from your garden to enhance your meals. Edible flowers not only lend subtle new flavors to your salads, they look gorgeous!
DIY Capers! after the flowers have bloomed on the nasturtium plant the seeds (while still green) can be harvested and pickled for a quick and easy caper.
A peppery vodka to make your cocktails taste like the garden long into the winter (and some history of one of my favorite flowers).
Nasturtium Butter for the freezer and Nasturtium Vinegar for the pantry.
I love maximizing the produce from my garden, so I was thrilled to learn I could use not only nasturtium blossoms but the pods as well. Includes DIY instructions for pickling nasturtium pods---also known as 'California capers.'
Pickled Garlic Scapes and Flowers with Lavender, Coriander and Black Pepper
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?
Nasturtiums are blooming in Northern California. Why not use them to dress up your jelly? This recipe includes tips about what to do (and not to do) if you want to add flowers to your jars.
Nasturtiums taking over the garden? Brine and pickle the seed pods for some homemade "capers." Photo by Scott Davis; recipe at NPR's The Splendid Table.