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.
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.
Falafel 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