Nasturtiums are great plants. Easy to grow, good looking, and most importantly – you can eat them – flowers, seed pods, the whole shebang.
The flowers look great on a salad, they’ve got a really peppery taste – but I often just eat them straight off the plant (after a quick bug check!)
Pick the seed pods when they’re young (before they start to turn a reddish colour)
Give them a good rinse and split the larger pod trios into separate pods. Make a brine with 50g sea salt and a litre of water and soak them overnight, then wash them well and dry them.
Put them in a sterilised jar with a couple of bay leaves, cover them in white wine or cider vinegar, and that’s it. You could add whatever you like to the jar – rosemary, peppercorns or thyme. It’s up to you.
Leave them somewhere cool for a couple of weeks or so before using. They will last almost indefinitely, and they’re great in potato salad, or with fish dishes.