We’ve been eating our nastursiums three ways this month.
1. ‘Poor Man’s Capers’ (in the picture). These are the seedpods brined then pickled. The capers you’d buy are made from the buds of a different plant (capparis spinosa) but they both have the same kind of use – adding punch to fish dishes, salads, pizzas, savoury tarts. I actually prefer our poor man’s version; they’re crunchier and spicier. I used the recipe in the River Cottage book but there are others online.
2. Pick from garden, wash, eat! (Leaves and flowers added to salads).
3. Nastursium Pesto. Another recipe from the River Cottage handbook. Basically, the usual basil is replaced with nastursium leaves…I used half and half rocket and nastursium which worked well. Bear in mind that nastursiums have quite a pungent smell which I don’t mind but it’s enough to put some people off - be mindful of who you’re cooking for! We’ve eaten it with pasta (no surprises there!) and spread it onto tortilla wraps topped with salami then rolled up and cut into slices for nibbles (mmm).