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This item was last sold on : 06/08/16
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Nasturtium pods appear after the blossoms fade and whither. After the blossom begins to fade, a green, wrinkly seed appears in its place. The larger-than-pea-sized green sphere packs the same hot mustard punch as the leaves and flowers yet with greater intensity. The flavor is rather spicy, so eating fresh Nasturtium pods isn’t recommended.
Nasturtium pods are available near the end of the summer and in early fall.
Nasturtium pods are known as the “poor man’s capers”, or California capers.
Nasturtium pods can be harvested when still immature and pickled; they can be used like capers in a variety of recipes. The spicy pod can be added to a salt brine to cut down on the spiciness. Mature pods can be dried and ground down to a powder to use as a pepper substitute. The pods can also be added to salads, soups and stews where a particularly spicy-mustardy flavor is desired.
Nasturtiums were planted in the garden at Thomas Jefferson’s Monticello in Virginia from 1774 on. They were enjoyed for far more than their twisting vines and vibrant blooms. The pods were catalogued as a fruit in Jefferson’s garden, and eaten as such. During World War II the seeds were used as a pepper substitute, ground down just like peppercorns. Nasturtium varieties today are descendent of two species native to Peru on the Western coast of South America. These species found their way to Europe via Spanish conquistadors. Nasturtiums grow freely in California, Virginia, Pennsylvania and Hawaii as well as throughout Europe and parts of South America.
Recipes that include Nasturtium Pods. One is easiest, three is harder.
|Talk of Tomatoes||Pickled Nasturtium Pods|
|Garden Betty||Poor Man’s Capers: Pickled Nasturtium Pods|