A New Use for Nasturtiums

I love this time of year when we're enjoying the incredible fresh flavors from the gardens. This is actually the first year I've grown nasturtiums in my edible landscape, and I'm glad I did. They are pretty flowers that just make you want to smile.
From an edible point of view, the leaves and flowers add a nice tang to salads. However, having the same thing over and over is downright boring, so I went in search of other ways to use Nasturtiums and happened upon a recipe for "Poor Man's Capers" that I'm going to try and want to share with all of you. The recipe came from an article on About.com.

While real capers come from the buds of the caper plant, there's a less expensive version that is made from the still green and firm seeds of nasturtiums. The seeds in this photo came from the flower that has started to dry up. All you need to do is take a look at the wilting flowers for the seeds and harvest away. The seeds have a peppery bite that would also make an interesting addition to an antipasto.

Poor Man's Capers

1 Cup Nasturtium Seeds (still firm and green)
1 Cup White Wine Vinegar
1 Teaspoon Salt (or to taste)
5-8 peppercorns (slightly crushed)

1. Rinse and drain the nasturtium seeds and blot them well on paper towels.
2. Place the seeds into a 1 pint canning jar.
3. Combine wine vinegar, salt and pepper in a small saucepan and bring to a boil
4. Poor the boiling liquid into the canning jar over the seeds.
5. Seal and refrigerate the jar.
6. They need to stay in the refrigerator for about 3 months before they're ready to enjoy.

Use these "capers" any place you'd use ordinarily capers-on salads, vegetables and fish.

I'll keep you posted on the results of my batch and look forward to hearing from all of you about your experiences as well.