Pickled Nasturtium seeds and a touch of magic

Late spring is a riot of nasturtiums at Towerwater. Most of the nasturtiums are a natural phenomenon in the Towerwater garden. Every year the natural wave of yellow and orange washes through the orchard, under the vines, over the rocks and covers the circular seat beneath the rose garden.

I am aware that each year’s growing wave is getting ever bigger. But the joy of their abundance stops me from pulling out the young seedlings to try and control the profusion. Somewhere in the madness of nasturtiums, grows some magic nasturtiums from the seeds that our friend Jeremy gifted us. “Jeremy’s magic nasturtium seeds”. We appreciate the gift and understand the need to share the pleasure that one gets from these happy blooms. What better way to share than to spread it in a friend’s garden.

The most famous nasturtium pathway or “Grande Allée de Capucines Grimpantes” must be at the garden of Giverny, the home of Monet, in France. I am sure that he got as much pleasure out of the bright blooms as we do. Naturally, the flowers and leaves end up in many Towerwater dishes during the summer. With the flowers adding a touch of colour and sweetness and the leaves a peppery spicy flavour.

Nasturtiums, Claude Monet 1900

Watching the flowers nearing the end of their season in most parts of the garden, I could not help but notice the many seeds that will add to the swelling wave of flowers next year. I can’t do much about it. To try and reduce the increase in next year’s seedlings by picking them, seems an impossible task.

I trust Mother Nature not to overrun the garden with nasturtiums next year. I decided to pick some of the green seeds and pickle them. The pickled green seeds of the nasturtium are known as poor man’s capers. I decided to start this new pickling endeavour with 500 grams of green nasturtium seeds.

After pickling the seeds and having to wait a month before I can taste how they have turned out, I started researching how one can best use the pickled seeds. One can use them in so many ways. If they taste good, I will make more for the Towerwater kitchen in future. 

Pickled Nasturtium seeds

Ingredients:

500ml fresh green nasturtium seeds
250ml grape vinegar
5ml whole black pepper
5ml mustard seeds
5ml pickling spice

Method:

First soak the seeds for two days in a salt water solution comprising 50ml of coarse salt for every 250ml of water. Drain and rinse the seeds thoroughly.

Heat the vinegar mixture until it boils. Add the nasturtium seeds and cook slowly for five minutes. Place the seeds in warm, sterilized jars and cover with the vinegar mixture. Seal the jars immediately. The seeds will be ready for use after a month. The pickle is best stored in a refrigerator.

It is not as if I will be able to use all the seeds and pickle them out of existence in the garden. One never knows how strong the magic in Jeremy’s magic nasturtium seeds is. I might end up with a situation like Jack had with the beanstalk. The sky already seems to be the limit when it comes to dishes that one can use with pickled nasturtium seeds as an ingredient.