Blossoming Communities

Congrats on collecting our wonderful Nasturtium seeds. These edible flowers (and leaves!) make a delicious addition to salads and more!

The common name "nasturtium" comes from the Latin words for "nose-twister".

Sowing: To soften the hard coating on these Empress of India Nasturtium seeds, rub one side of each seed lightly with sandpaper and soak them in warm water overnight. Mix the seeds with moist sand and store in the refrigerator for 30 days before planting. Sow the seed in early spring, planting just below the surface of the soil. Keep the soil lightly moist until germination, which usually takes place within 7-14 days.

Growing: Water seedlings regularly until they become established. Though they flourish with occasional watering in especially dry weather, mature plants tolerate some drought in addition to growing in poor or sandy soil. Avoid fertilizing, since this tends to produce abundant foliage and few blooms. Deadhead to prolong blooming. This plant may self-seed, and attracts bees. It performs well as a container plant.

Harvesting: Though these blossoms do not last long as cut flowers, the entire plant is edible. Young leaves make excellent fresh greens, while the blossoms are often used as a garnish.

Seed Saving: After the flowers fade, the round seeds will develop in pairs in the dried flower head. Gather them as soon as they easily come loose from the stem. Spread the seed out to dry completely. Store Empress of India Nasturtium seeds in a cool, dry place.

All our nasturtium seeds were purchased locally from one of our amazing members : Les serres Quenneville Greenhouses!

Ingredients

• 1 1/2 oz gin
• 1/2 oz Aperol
• 3/4 oz fresh squeezed lemon juice (save a half of a lemon to toss in and muddle)
• 1/2 oz simple syrup, I prefer agave simple syrup (kick it up a notch with a lemon oleo saccharum!)
• 1 sprig oregano
• 3 each nasturtium leaves
• 1 each nasturtium flower

Instructions

• Add gin, Aperol, lemon juice, simple syrup (or oleo saccharum), oregano, and nasturtium leaves into the shaker and muddle thoroughly.
• Add an already juiced half of a lemon to the shaker, you can muddle a touch but not necessary. This rounds out the complexity of the drink with a bit more of the lemon oils.
• Let sit a minute (if you can wait that long!) to let the herbs infuse a bit.
• Add ice to the shaker to the top of the liquid and shake until well chilled, a count of 15 - 20 seconds for my taste but your hands will tell you holding the shaker.
• Strain into a chilled coupe and garnish with the nasturtium flower!

Notes

Feel free to up the simple syrup to suit your tastes! This nasturtium cocktail uses oregano but almost any fresh herb you have will work to play off of the peppery nasturtium leaves and flower!

The Eastern Ontario Agri-Food Network (EOAN) is a non-profit membership organization dedicated to supporting the development, growth and sustainability of local food and agriculture initiatives in Eastern Ontario.