In Blog, Cooking Tips

Leslie Cerier picking organic nasturtiums in the Esalen organic Garden From pale yellow to deep red, organic nasturtium flowers are easy to grow. In fact, they reseeded themselves in my organic garden. Their mildly peppery taste is a great addition to garden green salads, nori rice rolls, croquettes, sandwiches, whole grain dishes, and other gluten-free, vegetarian dishes. You can also eat the stems, and leaves. The plants can get pretty big as you can see in the photo above of me picking some for my hands on cooking class at the Esalen Institute organic farm.

Gluten-Free, Vegetarian Amaranth Corn FlatbreadsOne nasturtium flower can add elegance to a dish. Like this Amaranth Corn Flatbread/Croquette.

Organic, gluten-free, Vegetarian Sorghum SaladNasturtium with another edible flower like this purple and white Johnny Jump up also adds beauty and flavor to this Mediterranean Sorghum Salad

Add pizzazz and lots of color to this organic green salad with several organic edible flowers: reddish orange nasturtium, red bee balm, orange calendula, orange and yellow day lilies.

Edible Flowers Day Lilies, Bee Balm, Nasturtium decorate a fresh organic garden salad Whether you use one nasturtium or several, I hope this blog encourages you to garnish your salads, side dishes, main courses with organic edible nasturtiums and other edible organic flowers.

Thai Peanut Sauce over Soba Noodles with Edible Flowers

Falafel Patties are great for lunch or dinner served with a saladFalafel garnished with nasturtium flower served on a bed of garden fresh organic lettuce makes a great presentation.

Photos of Mediterranean Sorghum Salad, Falafel, Amaranth Corn Flatbread taken by Tracey Eller in Leslie Cerier’s Cooking Classes at Esalen Institute


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