Ombré Nasturtium Blossoms
I found a recipe for nasturtium vinegar in ‘Preserving the Taste’. Since I am flush with nasturtium blossoms this year, I decided to give it a try.
As I was picking, I noticed that my nasturtiums flowers are in a gradient, what most people call ombré nowadays. After crushing the flowers and adding crushed black peppercorns, I topped it off with a little organic white wine vinegar. It’s currently steeping in the pantry and is supposed to sit for four weeks before consuming. I’ll let you know how it turns out.
What are you preserving this week?
Filed under Around the Garden | Comments (2)
Susy, very different use of flowers. When it’s finished what will it be used for?
Have a great edible flower experimental day.
to Nebraska Dave's comment
Probably salad dressing, I’m not sure what it will taste like exactly, but I’m guessing peppery!!!
to Susy's comment