Nasturtium

Tropaeolum majus, T. minus

flower · leaf

Orange, red or yellow flowers and round leaves of a climbing plant from South America, with a watercress bite; it is all eaten raw, in salads. It provides glucosinolates.

Origin

Andes (Peru)

Season (United States)

June to October · grows in your region

Preparation

Flowers and leaves are eaten raw in salads, rinsed gently, checking that no insect is left inside the flower; the buds and green seeds are pickled in vinegar, like capers.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Pungent glucosinolates

Did you know?

Linnaeus's daughter, Elisabeth, discovered at 19 that its flowers seem to give off little flashes; and its buds pickled in vinegar make mock capers.