The nasturtium (Tropaeolum majus) is an annual perennial plant that grows by climbing and spreading. It produces beautiful flowers that have great culinary uses and leaves that are also edible.
For all methods below
Pesticides-free flowers, seeds and leaves
For the capuchin omelet:
Makes 1 serving
- 50 g of soft Spanish beans
- 2 eggs
- 30 ml (2 tablespoons) of milk
- 2 nasturtium seeds
- 2 young leaves of nasturtium
- 4 hoods, only the petals
- Salt and freshly ground black pepper, to taste
- 15 ml (1 tablespoon) of butter
- grated parmesan cheese to taste
Method 1 of 7: Prepare
Step 1. Use any part of the hood
The leaves, seed pods and flowers are all edible. The flavor is a cross between mustard and a slight sweetness.
The flowers must be picked as soon as they open. Small ones are usually better for eating, while larger ones are better for decorating or being torn, chopped, or crushed
Method 2 of 7: Adding to Salads
Step 1. Use the leaves in a salad
They have a spicy, peppery taste. Just chop them up and add to the salad.
The leaves are ideal substitutes for watercress
Step 2. Place the flowers in the salad
They come in a wide range of colors, from yellow to orange and red. In addition to decorating the dish, they are also edible.
Method 3 of 7: Using the Capuchin to Replace Capers
Step 1. Use the pods (green) with seeds as substitutes for the capers
Use them on any dish you tend to put the latest on, like pizzas and salads.
They are best pickled, so pickle the nasturtium pods before using them
Method 4 of 7: Making condiments with the hood
Step 1. Use a combination of leaves and seeds
Mix them with butter or soft cheese for a spicier flavor.
Step 2. Put petals and capuchin leaves in oil, sauces or vinegar
Crush them before doing this. You can, for example, make a vinegar with nasturtium flowers.
Method 5 of 7: Add as an ornament
Step 1. Place the flowers on savory and sweet dishes for a touch of elegance
Spice up your breakfast:
Make appetizers even more appetizing:
Decorate the entries:
Make the main dish tasty:
Enjoy them with a dessert that has a hint of saltiness.
Method 6 of 7: Stuffed Capuchins
These tiny delicacies are perfect for afternoon tea snacks.
Step 1. Choose large, whole flowers in good condition
While this isn't essential, it's best to choose a variety of colors to make it look better.
Step 2. Choose a suitable filling
Soft cheeses, thick sauces or guacamole are ideal fillings.
Step 3. Place teaspoons of the filling inside the flower, until it is three-quarters full
Carefully fold the petals around the filling – its stickiness should hold them in place.
Step 4. Serve with toast or cream cracker
The stuffed flower is on top of the toast or biscuit, as this makes it easier to eat and the texture is perfectly complemented.
- Alternatives to toast or cream cracker include cucumber slices, celery stalks or chili chips.
- The stuffed flower can also be eaten straight if you like.
Method 7 of 7: Make a Capuchin Omelet
Step 1. Cut the beans from Spain into thin slices
Place them in a pot of boiling water for four minutes. Drain and set aside.
Step 2. Break eggs into a bowl
Add the milk and beat everything.
Step 3. Using the back of a fork, crush the nasturtium seeds
Put them in the egg mixture. Also add the leaves and petals.
Step 4. Season to taste with salt and pepper
Step 5. Place the butter in the skillet
Melt over low heat.
Step 6. Add the egg and capuchin mixture
Add the cooked Spanish beans and stir quickly. Let it cook over low heat while the omelet forms.
Step 7. Serve
Sprinkle grated Parmesan cheese over the omelet before serving. Garnish with hood petals.
- Capuchin frittatas are also a delicious way to enjoy the flowers and leaves.
- Decrease the bitterness of the nasturtium by adding a little sugar, honey or syrup. Put fruit juice in sauces that contain capuchin to balance the sweetness.
- The leaves are delicious on cucumber sandwiches, to make a truly English afternoon tea!