As Farmer Lee once said about this incredible plant, “Don’t let their innocence fool you. Nasturtium leaves are real head-bangers. At first blush, these leaves are silky and tender, like a melody. They’re gently rounded, with no sharp edges, like a folk tune. Mild green, with filament-thin veins radiating like a sunburst from a hot yellow center. Nasturtium means ‘nose twist’ in Latin, fittingly so because, once it hits your tongue, it kicks you in the sinuses like wasabi or horseradish.”
Now, that’s quite a mouthful! But, because Farmer Lee loves the nasturtium so much, he’s got even more to say:
Sure, here’s the revised text:
In the Instagram video, it’s mentioned that nasturtium belongs to the radish family and the entire plant is edible. This includes the peppery and citrusy leaves as well as the distinctively flavored flowers. Today, the focus is on the flowers, which come in bright orange, sunshiny yellow, or a stunning combination of both hues.
Pop a bloom into your mouth, as Farmer Lee enthusiastically demonstrates, and you’ll experience a nice peppery flavor—not as peppery as the nasturtium leaves but still distinct, peppery, and delicious.
Plus, the nasturtium plant has another gift to offer us: buds just gently opening. Chef Jamie Simpson of the Culinary Vegetable Institute pickles the nasturtium buds for a unique treat—and no matter how you place them on your plates, guests will love them!
So, contact your product specialist today and let them know that “I Want Nasturtium!”