Nasturtium About Guide Part 7
Introduction
Nasturtium, a vibrant and versatile plant belonging to the Tropaeolum genus, is cherished not only for its aesthetic appeal but also for its culinary and medicinal applications. The bright flowers and peppery leaves of nasturtium add a unique flavor profile to dishes, making it a popular choice among chefs and home cooks alike. This guide aims to provide a comprehensive overview of nasturtium, delving into its history, production, uses, and much more.
What Is Nasturtium?
Nasturtium is a flowering plant native to Central and South America, known for its distinctive, rounded leaves and bright, trumpet-shaped flowers that come in shades of yellow, orange, and red. Belonging to the family Tropaeolaceae, nasturtium is often classified into two main types: the climbing varieties, which can be trained to grow up trellises, and the compact varieties that make excellent ground cover. The entire plant is edible—leaves, flowers, and seeds—offering a peppery flavor reminiscent of arugula or watercress.
History and Origins
Nasturtium has a rich history, dating back to the time of the Aztecs who valued it for both its culinary and medicinal properties. It was introduced to Europe in the 16th century, where it quickly gained popularity among gardeners and chefs. The plant was cultivated not only for its ornamental qualities but also for its use in salads and as a natural remedy for various ailments. By the 19th century, nasturtium had spread across the globe, becoming a staple in both formal gardens and rustic homesteads. Its adaptability to various climates and soils has allowed it to thrive in diverse regions, making it a truly global ingredient.
Production and Processing
Nasturtium is relatively easy to cultivate, thriving in well-drained soil and requiring moderate sunlight. It can be grown from seeds or transplants, with seeds sown directly into the ground in spring or started indoors for earlier harvest. The growing season typically lasts from late spring to early fall, with flowers and leaves harvested throughout this period.
In terms of processing, nasturtium is generally consumed fresh. However, the seeds can be harvested and pickled, often used as a substitute for capers. Harvesting requires careful handling to prevent bruising, as the leaves and flowers are delicate.
Quality and Grading
When selecting nasturtium, quality is crucial for culinary applications. Freshness is the primary indicator of quality; vibrant colors, firm leaves, and intact flowers signify a fresh product. The leaves should be crisp and not wilted, and the flowers should be free from blemishes or browning.
There are no formal grading systems for nasturtium akin to those used for fruits or vegetables. However, organic certification may be relevant, especially for consumers seeking chemical-free options. Growers often maintain high standards of cultivation to ensure that their nasturtium is both flavorful and visually appealing.
Buying Considerations
When purchasing nasturtium, consider the following factors:
1. Freshness: Look for bright, vibrant leaves and flowers. Avoid wilted or discolored specimens.
2. Source: Check if the nasturtium is locally grown or organic, as this can influence flavor and quality.
3. Variety: Different cultivars may offer distinct flavors and visual appeal. Familiarize yourself with the types available.
4. Seasonality: Nasturtium is typically available in the summer months; purchasing during peak season ensures optimal freshness.
5. Handling: If buying from a market, ensure that the product has been properly refrigerated or stored to maintain quality.
Uses and Applications
Nasturtium is multifaceted in its applications, ranging from culinary to ornamental uses:
Culinary Uses
1. Salads and Garnishes: The peppery leaves and colorful flowers add a vibrant touch to salads and are often used as garnishes for various dishes.
2. Infusions and Vinegars: Nasturtium can be infused into oils or vinegars, imparting its unique flavor to dressings and marinades.
3. Pickling: The seeds can be harvested and pickled, serving as a flavorful alternative to capers in various dishes.
Ornamental Uses
Nasturtium is a popular choice in gardens for its vibrant colors and ability to attract pollinators. It serves well in hanging baskets, borders, and as ground cover, providing a lively aesthetic.
Companion Planting
In organic gardening, nasturtium is often used as a companion plant. Its strong aroma can deter pests, making it a natural pest control option when planted alongside vegetables.
Storage and Shelf Life
Nasturtium is best consumed fresh, as its delicate leaves and flowers are prone to wilting and losing flavor over time. If you must store it, follow these guidelines:
- Refrigeration: Wrap the leaves and flowers in a damp paper towel and place them in a perforated plastic bag in the refrigerator. This can extend their shelf life to about 5–7 days.
- Avoid Moisture: Excess moisture can lead to mold; ensure that the storage environment is dry.
- Freezing: While not commonly done, nasturtium can be frozen for later use, although this may alter the texture. Blanching before freezing can help preserve flavor.
Common Misconceptions
Despite its popularity, several misconceptions about nasturtium persist:
1. All Parts Are Edible: While the leaves, flowers, and seeds are indeed edible, some people mistakenly believe that every part of the plant is safe for consumption, including the roots, which are not typically consumed.
2. Only for Salads: Many assume that nasturtium is limited to salads. In reality