Nasturtium seeds

Beautiful & Delicious - Edible flowers

Flowers are not only tasty and decorative, but also healthy, because they contain lots of vitamins and minerals. Many petals are true delicacies for gourmets. With their rich flavour and spice variations, they are the crowning glory for many dishes. It was not so long ago that there was nothing exotic flowers and blossoms to use for cooking. Our grandmothers used marigolds (calendula), the "saffron for poor people", to colour soups, sauces and butter yellow. Fricassee was refined with violets, candied primroses were used to decorate cakes. This tradition is being revived
a renaissance. Nasturtium, for example, is not only a thankful balcony plant, but with its peppery, pungent aroma it adds zest to soups and main courses. The flowers of the cornflower are rich in bitter compounds and healthy bioactive substances. In naturopathy, they are traditionally regarded as remedies for stomach and intestinal complaints.

Nasturtium pesto
1 - 2 handful of nasturtium
2 tablespoons walnuts
1 garlic clove
100 g Parmesan cheese
Paprika powder
Olive oil
Nasturtium, walnuts, garlic and Parmesan coarse
crush. Place all ingredients in a blender jug or use the
Mash the wand. Season to taste with paprika powder. Olive oil
until the desired pesto consistency is achieved. The
Quantities can be varied according to taste.