There is no easier recipe than that of Nasturtium vinegar. I absolutely adore nasturtium because it’s completely edible from head to toe. It’s my favorite plant and I adore finding new ways to use it.
There was magic found the day I realized that you can eat flowers – well, some of them at least. Truly, it felt like the most indulgent secret of the world. I have been completely enamored with that idea since then.
Part of why I love nasturtium, in particular, is the way that the flowers vary so much in color, and the leaf shape is so uniquely round with a little starburst in the center. They have the ability to climb and drop over raised bed edges but can clump as well. I just adore them.
Nasturtium Health Benefits
Nasturtium contains many health benefits, the primary being giving you vitamin C, beta carotene, and flavonoids. They are anti-inflammatory and moisturizing.
Now, we’re adding in a vinegar recipe which is great for making dressings!
Nasturtium Vinegar Recipe
- A handful of nasturtium flowers (about 1 cup)
- Enough vinegar to fill your jar (you can use white vinegar or apple cider vinegar)
- Garlic, spices, pepper (optional)
- Gather your flowers and inspect them to be sure there aren’t any pests or brown spots. I don’t even rinse my flowers typically since they’re not touched by any chemicals (and dirt is no biggie).
- Place into a mason jar, filling the jar but allowing some room for liquid.
- Pour vinegar into jar, fully covering all flowers. You can add some garlic or spices if you want to, but I like to keep some plain.
- Let sit for anywhere from one to four weeks, and when ready (to your liking), strain the liquid into a new jar, discarding your flowers.
- Enjoy with olive oil, lemon, and some shallot for a great salad dressing or as a fantastic finisher for pork and chicken dishes.
This little boost of healthful vinegar is something that just delights me, and makes dinner extra fun. I hope you try it!