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!)
There are 3 nasturtiums plants in this basket
Flower and seed pod
Pick the seed pods when they’re young (before they start to turn a reddish colour)
Seed pods and flowers
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.
Persian pickled cherries with tarragon
I need to somehow process the 6kg Rainer cherries I picked yesterday, and this recipe sounded so weird that I had to try it.
The recipe is from Diana Henry’s book “Salt sugar smoke”.
- 500ml white wine vinegar
- 3tbsp salt
- 12 bruised black peppercorns
- 400g cherries (these are rainier cherries)
- 5 sprigs of tarragon
- sterilised jar with a vinegar proof lid
All you need to do is
- bring the vinegar, salt and pepper to a boil, then leave it to cool
- put the cherries and tarragon into the jar, cover with the vinegar solution, try to get the air bubbles out by banging the jar, then put the lid on
- wait 2 weeks before eating.
I have no idea how these will taste. There’s no sugar in the recipe, and although the cherries are really sweet I get the feeling that it might turn my face inside out!
I’ll report back in due course. I need to find something to do with the other 5.5Kg cherries now!
Baby patio courgettes
I’m quite excited. Should be able to harvest these in a week or two. Not only that, I can make lemon and ricotta stuffed courgette flowers! mmmmm.
lemon and ricotta stuffed courgette flowers
Maybe I’ll have them for lunch instead of breakfast this time though – they were a bit rich for breakfast 🙂