Nasturtium
Nasturtium is a microgreen with a unique taste. The closest microgreen you can compare it with is watercress. The first bite is very spicy, after which the sweetness comes. Contrary to the Dutch name of Nasturtium – which translates roughly to East-Indian Cress – the microgreen originates in South America. We grow Nasturtium as cress, meaning that we harvest the microgreen a few days after germination.
History and Fun Facts
Nasturtium has been cherished for centuries, originating from South America where it has long been used in both culinary and medicinal applications. In recent years, the tender, young shoots have gained popularity for their concentrated nutrients and rapid growth. Rich in vitamin C, antioxidants, and natural antibiotic properties, nasturtium shoots pack a flavorful punch with notable health benefits.
Culinary Uses
Nasturtium shoots bring a bold, spicy flavor to many dishes, making them an exciting addition to both simple and complex meals. Their crisp, peppery bite pairs beautifully with salads, providing a fresh contrast to milder ingredients. They also make an excellent garnish for soups, sandwiches, and appetizers, adding a zesty note and vibrant color.
Chefs like to use our Nasturtium in many ways. In general, it is nice to combine the microgreen with amuses, salads or warm dishes. For example, restaurant de Jonge Dikkert combined our Nasturtium with their beautiful fish dish. This dish consists of fresh mackerel that was smoked and pickled, topped with different radishes and kumquat. Topped with a sauce of dashi and oil made from Thai Basil, and our Nasturtium which combines nicely with the flavors of the dish and adds a nice contrast color.
Nasturtium Attributes
- Bold spicy and pepper-like flavor with a sweet aftertaste
- Nice deep green colored leaves and round shape
- Tender and slightly crunchy leaves
- Suitable for both cold and warm dishes, like salads or meat dishes
