Everything You Need to Know About Nasturtium
Introduction
Nasturtium, a vibrant and versatile edible plant, has gained popularity in both culinary and ornamental contexts. With its striking flowers and peppery leaves, this member of the Tropaeolaceae family is celebrated not only for its aesthetic appeal but also for its culinary applications. This article delves into the multifaceted world of nasturtium, exploring its history, production, uses, and much more.
What Is Nasturtium?
Nasturtium refers primarily to two species: Tropaeolum majus and Tropaeolum minus. While often recognized for their bright, funnel-shaped flowers that bloom in shades of orange, yellow, and red, nasturtiums are also prized for their foliage, which has a distinct peppery flavor reminiscent of arugula or watercress. Both the leaves and flowers are edible, making them a popular addition to salads, garnishes, and culinary presentations.
History and Origins
Nasturtium is native to South America, particularly in regions stretching from the Andes to Mexico. The plant was first cultivated by the Incas, who appreciated its vibrant colors and flavors. The name “nasturtium” is derived from the Latin words for “nose” and “turdens,” which translates to “nose twister,” a nod to the plant’s pungent flavor.
Nasturtium was introduced to Europe in the 16th century, where it quickly gained popularity among gardeners and chefs alike. Its ease of cultivation and the unique taste of its leaves and flowers made it a staple in herb gardens, and it soon became a favorite among culinary enthusiasts. Today, nasturtium is cultivated worldwide, with various cultivars available to suit different climates and aesthetic preferences.
Production and Processing
Nasturtium is typically grown in a variety of soil types, although it thrives best in well-drained, loamy soils rich in organic matter. The plant prefers full sun but can tolerate partial shade. Cultivation is straightforward: seeds can be sown directly into the ground or started indoors and transplanted. Given its rapid growth cycle, nasturtium flowers can be harvested within a few months of planting.
In commercial production, nasturtiums are often grown in organic conditions to meet the increasing demand for pesticide-free produce. Harvesting is usually done by hand to ensure that the delicate flowers and leaves are not damaged. After harvesting, nasturtiums are typically rinsed and sorted for quality, ready for distribution to markets and restaurants.
Quality and Grading
Nasturtiums are graded based on several factors, including appearance, freshness, and flavor. High-quality nasturtiums should have vibrant colors, crisp leaves, and a fresh, peppery aroma. Discoloration, wilting, or signs of decay are indicators of lower quality.
When purchasing nasturtium, whether from a local market or a specialty store, look for bright, intact flowers and firm, unblemished leaves. It is also advisable to check the packaging date to ensure freshness, as nasturtiums have a short shelf life.
Buying Considerations
When seeking to buy nasturtium, consider the following factors:
1. Source: Opt for local farmers’ markets or specialty grocery stores that prioritize fresh, organic produce. This not only supports local agriculture but also ensures the nasturtiums are fresher.
2. Varieties: Familiarize yourself with different varieties. Some may have milder flavors, while others offer a more robust peppery taste. Choose based on your intended culinary application.
3. Seasonality: Nasturtiums are typically in season during warmer months. Purchasing them out of season may lead to lower quality or higher prices.
4. Storage: Check how the nasturtiums are stored. They should be kept in a cool, moist environment to maintain their freshness.
5. Sustainability: If you are concerned about environmental impact, look for sustainably grown nasturtiums, which are often certified organic.
Uses and Applications
Nasturtium has a wide array of culinary applications, primarily due to its unique flavor profile and visual appeal. Below are some common uses:
- Salads: The leaves and flowers can be tossed into salads for a pop of color and a peppery kick.
- Garnish: Whole flowers make an excellent garnish for soups, appetizers, and entrees, adding a touch of elegance.
- Herbal Infusions: The leaves can be used to create herbal oils or vinegars, infusing them with a distinctive flavor.
- Stuffed Flowers: The flowers can be filled with soft cheeses or creams, creating a delightful appetizer.
- Pesto: Nasturtium leaves can be blended into pesto, providing an interesting twist on the traditional basil version.
Beyond culinary uses, nasturtium is also known in the ornamental horticulture sector. Its vibrant colors and trailing growth habit make it an attractive choice for hanging baskets, borders, and garden beds.
Storage and Shelf Life
Nasturtium is best consumed fresh, as it has a relatively short shelf life. When stored properly, the leaves and flowers can last up to a week in the refrigerator. To extend their freshness:
1. Refrigeration: Store nasturtium in a perforated plastic bag in the vegetable crisper drawer of the refrigerator.
2. Moisture: Keep the leaves and flowers slightly moist, but avoid excess water, which can lead to decay.
3. Do Not Wash Until Use: Washing nasturtiums before storage can lead to quicker spoilage. It is best to wash them just before use.
If you have an abundance of nasturtium, consider drying the leaves for later use. However, be aware that drying may