Here are a few recipies I gathered from an edivle flowers program I presented at the Morton Arboretum. The items were well recieved by class participants who cooked and sampled all the tiems.
Nasturtium Tuna Hors d'oeuvres 1- 6 oz can flaked tuna
chopped parsley
sweet pickles
mayonnaise
Prepared French Dressing (I recommend using Backyard Patch French Dressing of course)
Nasturtium leaves Mix first four ingredients together well. Place about 1 teaspoon per leaf, roll up and secure with toothpicks, and cover with French dressing. Marinate the roll ups in the refrigerator before serving.
Nasturtium Salad (got this one in Ohio)
2 cucumbers
36 small nasturtium leaves
1/2 tsp. dry mustard
2 Tbls. wine vinegar
6 Tbls. olive or canola oil
salt, ground pepper, to taste
2 Tbls. chopped fresh tarragon
6 Nasturtium flowers with leaves Peel and slice cucumbers thinly. Wash nasturtium leaves; remove stems and drain. Mix in blender the remaining ingredients except for the flower and leaf stems. When ready to serve, combine the cucumbers, small nasturtiums leaves and the dressing and toss gently. Garnish with...
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edible flowers, nasturtiums, recipies
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