My nasturtium flowers are growing at a rapid pace right now, and I hate to see the lovely blossoms and flowers go to waste. We've been eating some of the leaves with our salads over the last few weeks, but Mr Golden D is unsure of actually eating the flowers; even though I have shown him (by eating some myself) that they are NOT deadly.
He's still not convinced.
So I decided to make some nasturtium vinegar to use when making salad dressings, marinades for meats, on roasted vegetables and my homemade cole-slaw. I have dehydrated an entire quart jar filled to the brim of the flower petals for future use over the winter months, but I wanted to also take advantage of the fresh blossoms now.
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