here. Only use flowers from established plants in pesticide-free gardens. (NOTE: It’s important to supervise this activity so only EDIBLE flowers end up in the sandwiches. Also, wait until your children are old enough to understand the difference between edible and not edible.)
Kim’s Kitchen Sink asked what to do with the abundance of nasturtiums in her yard. Nasturtiums are delicious and nutritious and not only are beautiful in flower sandwiches but can be used in many recipes. They have a mild spicy flavor and to me taste like spring. Toss the flowers in your salads, stuff with cheese for appetizers, or add to pizzas. The leaves are edible, too, and can be stuffed (instead of grape leaves) into dolmas. They can be torn and added to salad greens, or made into soups and risottos. Or use all parts of the plant to make a lovely spring pesto.
2 packed cups of nasturtium leaves, stems, and flowers
2 cloves garlic
½ cup walnuts
1/3 cup freshly grated Parmesan cheese
¼ teaspoon salt
½ cup good quality olive oil
Pick leaves, flowers and stems, checking the back of the leaves and the inside of the flowers for bugs. Wash carefully and dry thoroughly.
Add nasturtiums to food processor or blender with garlic, walnuts, salt, and Parmesan cheese.
Pulse and blend until smooth.