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I can find every recipe under the sun for pickled nasturtium "capers" but how else can you use the seeds?

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Interested to see if they can be used otherwise.

I am pretty sure I already posted Recipes for Nasturtium Pesto and the Nasturtium Capers they are in the Recipe Section. Here is a link to some recipes, the Butter is lovely   https://www.permaculture.co.uk/readers-solutions/nasturtium-flower-...  https://www.epicurious.com/recipes/member/views/nasturtium-soup-120...    You will also find on the net other ways to use Nasturtiums such as Vinegar, Jams, Jellies, Pickles Leaves and More. I have also put the Nasturtium Capers into Mustard.

Using Nasturtiums in Food: LINK

I'm not much taken with the flavour offered by Nasturtiums although I have lacto-fermented the seeds in the past and dropped the flowers into the  salad bowl. I have heaps of them growing all the time -- so I was surprised about their rather useful nutritional profile.LINK.

I much prefer mustard... seeds at least. And I'm not a fan of watercress either.

And i think they taste a lot different from capers and I'd never use them as a substitute in pasta dishes. Capers and anchovies is a marriage made in Heaven. Spaghetti alla puttanesca must have capers.

That said they are so useful in the garden in way of Push-Pull and as a ground cover. the flowers are absolutely glorious..

Nasturtiums as we call them (they are really Tropaoleum sp.) are just a wonderful gift from the Universe. They turn up un-invited here and there and enliven our lives through winter when nothing much else is in flower. The bees love them. Though we don't eat them, we love them and are not keen on summer to come since the Nasturtiums prefer the cool and die off in the warm weather.

'Nasturtium: a South American trailing plant with round leaves and bright orange, yellow, or red flowers, which is widely grown as an ornamental. Tropaeolum majus, family TropaeolaceaeORIGIN Old English (originally denoting any cruciferous plant of the genus Nasturtium, including watercress): from Latin, apparently from naris nose + torquere to twist.'

Maybe you could roast them, Valerie, I read somewhere to rinse off pickled ones and roast them.  Haven't tried that myself.

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