The nasturtium can refine salads and sauces
The leaves of the nasturtium do not only look beautiful in the garden, they taste very good and are very healthy. The leaves of the tasty and healing plant give sauces, quarks, vegetarian spreads and dips a very special aroma. In addition to the leaves of the nasturtium, the buds are also tasty.
The slightly peppery hot aroma refines salads, soups and desserts. The cress can be used very well as an ingredient or decoration. The medicinal plant was recently chosen as the medicinal plant of 2013. In addition to a lot of vitamin C, it mainly contains glucosinolates. These give the nasturtium its pungent taste and when it is consumed in the body it is converted into mustard oils by enzymes. These ensure that viruses, bacteria and fungi can no longer spread and also promote health. In naturopathy, nasturtium is used, for example, to treat respiratory and urinary tract infections.
The plant is suitable for seasoning herbal sauces and hearty quarks, as the consumer information service "aid" in Bonn announced. The flower buds can also be used for dishes: "Flower buds can be soaked in vinegar and used like capers, for example in sauces or for antipasti."
The nasturtium is sensitive to frost and should therefore always be sown again in spring. From summer to autumn, owners of a garden can marvel at the bright yellow-orange to red flowers and harvest them to use in the healthy kitchen. (sb)
Medicinal plant 2013: The great nasturtium
Image: Dorothea Jacob / pixelio.de