How To Make Stuffed Nasturtiums

Imagine a vibrant burst of red, yellow and orange nasturtium flowers in your dinner table.

Peppery and elegant, these fabulous bright blooms add the icing to a delicious cake or a spectacular cheesecake. Once you have smelled them you wondered why you had not tried them sooner. And when you finally did, it was with sheer amazement that the flavour and texture was so different from those on the shop shelf.

These edible flowers were first brought to our attention in 1846 by the English rural baker, Agnes occurrences. At that time they were called sorrels andnets were taken from the national fruit of Jamaica. They were locally grown and used in traditional mixed-berry pickling.

To our knowledge, they are the only edible native flowers that have been grown in the New World. And they are only native to Jamaica.

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As with many other Jamaican delights, the potential value and benefits of the nasturtium plant is derived from the fact that they are cultivated and used in a traditional way.

Unlike many other tropical crops, they are hardy and robustly sustainable over the long term. The Anthurium bandava plant bearing theEWG labeling was cultivated by the French and Spanish in the 1700’s.

Spanish and French influences can be found as well in the exquisite taste and nutritional properties of the acai berry, especially the fiber component. The nasturtium berry is a superior source of antioxidants and is a rich source of essential fatty acids.

Its superior nutritional qualities and delicious flavour also made it a favourite food and delicacy in East Africa. It was also marketed as a cure for stomach ache, gall bladder and kidney stones.

A study of the protein quality of nasturtium filifera provides support for the efficacy of drinking tea in providing health benefits. The study showed that raw nasturtium seedlings have superior protein quality and are an excellent source of all essential amino acids.

It is not only the superior protein quality that made nasturtium a popular food for diets in many cultures. Also, it has a rich history of use for medicinal purposes in its home countries and throughout the world.

Annually, there is sold in the lime and lemon seasonals in Jamaica. The nasturtium plant is said to be a revitalizing face relaxant and is used to relieve skin irritations as well as other muscle wearying conditions.

It is also a very important source of lime salt, which is used to treat chesty colds and respiratory disorders. Plus, it has been said to be a good expectorant and is used to freshen the throat on a daily basis.

How To Use Nasturtium

The nasturtium plant is extremely versatile. The most traditional means of using it is either brewed into a tea or eaten raw. In Jamaica, the tea is prepared by adding it to hot boiled water and is enjoyed by people of all ages. Traditionally, the water was prepared by adding lime juice to the water. The lime juice is then allowed to ferment for sometime. The result is a refreshing drink with a hint of lime and is much enjoyed by both adults and children.

Brewed nasturtium tea is also a good way to relieve bee-sting pain. A glass of hot water made with a little lime juice will create a potent mint-like tea. While hot water is the traditional method of applying tea, some people have found that the powdered nasturtium can also be a great way to relieve a hangover. The nasturtium doesn’t have much of a taste of its own but it will help settle the stomach and allows honey to be absorbed by the stomach and intestines.

The nasturtium plant is a native of India, China and Hawaii. Herbs have been used for ailments for thousands of years and it is believed that the ancients applied mint leaves onto the skin to provide a pliant growth in case gravity was not in its favor. Both the Native Americans and the Aztecs ground mint leaves into powder to treat wounds and ease congestion.

Lled nasturtiums are fairly hard to find. Most grocery stores carry the whole plant (the trColonium) and manyrugulasbut you may need to ask around to find the suppliers. Different areas of the world have different native names for some herbs.atentioned below.

Ajwain- native to India, this herb has a bitter taste and is used to add flavor to curries.

Cajraich- located in the West Indies and native to the east coast of Africa, this is used to add flavor and aroma to a wide range of Indian dishes.