Vibrant, Vigorous and Versatille

Or in one word -  the humble 'Nasturtium', this often overlooked little plant has many applications - as a popular garden plant, as a food or as an edible garnish to name a few.

Nasturtiums are grown worldwide, both as garden flowers and for culinary uses. We have seen it utilised in many culinary applications before, and in fact they are considered as one of the most widely recognised edible flowers. The brilliant yellow, orange or red flowers and peppery flavoured leaves are used in salads. The flowers are a good source of Vitamin C and iron. The seeds were used for a substitute for pepper during World War II. The name nasturtium means “nose twister” in Latin, referring to people's reaction upon tasting the flowers. In the past we have only ever seen this on cooking programmes on the television, but over the last week it is one that the kitchen at The Sheppey have been experimenting with.

Nasturtiums are only something that we have previously grown for ornamentation in the garden, however recently with the Sheppey's interest and out of something 'nice' to do, we have included it as an addition to our polytunnels. 

Using the homemade growbags previously used for the tomatoes, with extra compost and fertiliser added they fitted perfectly alongside the salad trays and have become rather a welcome addition.

There are a number of varieties and their leaves as well as very tasty, they are very attractive - from the plain, but beautiful dark, large green leaf of the Empress of India, which seems to accentuate they way they are positioned on a central stalk underneath their 'lilly pad' like shape.

To the lime green of the variety Gleaming Gold, which has smaller leaves which are numerous and form large clusters.

Then there is the glaucous leaf of the Jewel Cherry Rose, again a smaller variety, but plentiful.

And finally from the selection we are growing, there is the rather special variegated variety of the Alaska mix, which produces the most attractive and delicate garnish.

The large Empress of India served here at the Sheppey as a garnish with crispy Godney Aquaponics' Cavolo Nero on a vegetarian noodle dish, a chow mien, served with tempura mushrooms.

All parts of the nasturtium, except the roots, can be eaten: in addition to the leaves the fruits can be used for marinating vegetables, there are dishes spoken a such as marinated kidneys and green fruits of nasturtium used as a valuable substitute for expensive capers. The very attractive flowers can be stuffed, used as a garnish or added to drinks. 

Nasturtium is not only edible they are good for you too!! They have been used as a medicinal plant widely used in folk medicine and they have a long list of health benefits. They contain vitamin C, tropeolin, mustard glycosides, essential oil, carotene, B vitamins, iodine, potassium, phytoncides and phosphorus, and their leave contain 10 times more ascorbic acid than in lettuce leaves.

It is also claimed that nasturtiums are also good for the central nervous system, can strengthen blood vessels and bones, increase immunity, soften cough, normalise hormone levels, relieve pain, slow down the aging processes and remove carcinogens from the body. So all in all a truly amazing vigorous little plant bursting with attributes and versatility that goes without applauding the beauty of the flowers.

Which really are truly vibrant indeed.