Nasturtium seeds

Beautiful & Delicious - Edible Flowers

Flowers are not only tasty and decorative, but also healthy, because they contain plenty of vitamins and minerals. Many petals are true delicacies for gourmets. With their rich flavors and variety of spices, they are the crowning touch for many dishes. It wasn’t so long ago that there were no exotic flowers or blossoms to use in cooking. Our grandmothers used marigolds (calendula), the “saffron for the poor,” to color soups, sauces, and butter yellow. Fricassee was enhanced with violets, and candied primroses were used to decorate cakes. This tradition is being revived
a renaissance. Nasturtium, for example, is not only a rewarding balcony plant, but with its peppery, pungent aroma, it adds zest to soups and main courses. Cornflower blossoms 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 handfuls of nasturtium
2 tablespoons of walnuts
1 clove of garlic
100 g of Parmesan cheese
Paprika powder
Olive oil
Coarsely crush the nasturtium, walnuts, garlic, and Parmesan
. Place all ingredients in a blender jug or use the
Mash with the wand. Season to taste with paprika powder. Add olive oil
until the desired pesto consistency is achieved. The
Quantities can be adjusted to taste.