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Ombré Nasturtium Blossoms

August 21st, 2017

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?

2 Comments to “Ombré Nasturtium Blossoms”
  1. Nebraska Dave on August 21, 2017 at 9:22 am

    Susy, very different use of flowers. When it’s finished what will it be used for?

    Have a great edible flower experimental day.

    Reply to Nebraska Dave's comment

    • Susy on August 22, 2017 at 4:04 pm

      Probably salad dressing, I’m not sure what it will taste like exactly, but I’m guessing peppery!!!

      Reply to Susy's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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