How to Make Nasturtium Salt
Growing nasturtiums in your garden offers numerous benefits, making them a versatile and attractive choice for both beginner and experienced gardeners. Nasturtiums are known for their vibrant flowers, which come in shades of red, orange, yellow, pinks and cream. They attract beneficial insects like bees and predatory wasps, helping to naturally control garden pests. They also act as a trap crop for aphids which is the main reason I grow in the garden. I plant near pears to protect them. The aphids will go to the nasturtiums instead of my peas. You’ll have to watch for aphids before you make this salt!
The beautiful thing about nasturtiums is they are fast growing AND their leaves and flowers are edible, adding a peppery flavor to salads and other dishes. There are both compact and trailing varieties, allowing for flexibility in garden design. Compact varieties, are perfect for borders and containers and this is what I plant in front of my peas. Trailing types like can elegantly drape over edges or climb trellises. With their beauty, versatility, and practical benefits, nasturtiums are a fantastic addition to any garden and they make a great salt!
What do we use the salt for? You can sprinkle on fish dishes, pasta sauces or anything that may call for salt and pepper! Go light first to make sure you like the peppery kick!
How to make Nasturtium Salt:
Pick the nasturtium flowers & leaves (I don’t use the seeds for this recipe!)
Rinse your flowers & leaves to remove any dirt or pests. I recommend checking for aphids as they like to hang out on nasturtiums!
Dehydrate the flowers and leaves in your choice between an oven, or dehydrator.
Oven method: Bake at 120°F / 50°C for 4-7 hours, checking frequently to ensure they’re not burnt.
Dehydrator method: Bake at 150°F / 60°C for 5-6 hours. (I have the 16-Tray Commercial Dehydrator from Commercial Dehydrators & love it! You can use code PURPOSEFUL10 for 10% off your order!)
Once the flowers & leaves are dehydrated, blend them in a food processor or spice grinder. When it’s completely ground, measure how much you got to know how much salt to add (I got 1⁄4 cup, so I added 1⁄4 cup of salt — the ratio for dehydrated nasturtium-to-salt is 50-50)
Store your salt mixture in a clean jar with a lid for up to one year in the pantry!
Let me know in the comments below if you gave this recipe a try, and what you thought of it and tried it on! Happy growing!
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