How to make capers from nasturtium seeds
Pickled nasturtium (Tropaeolum) seeds can make an excellent replacement for capers (which come from a different plant). This recipe is simple, quick and effective as they taste just as good as capers! Here I pick them from my wild town garden where they arrived as weeds and I've been loving their colour and flavour ever since.
Nasturiums are such a giving plant; they grow easily in the sun, partial shade or complete shade (though they may get stressed in a very hot summer in full sun). They are also easy to cultivate and grow best in dry soil. They are trailing, climbing plants, which with the right opportunity will climb upwards or fill large patches of ground.
Are nasturtiums really a wild food?
Native to South America, but were brought to Europe in the 1500s and have since naturalised in many areas. I know them both as a cultivated, garden plant and a profuse, common weed.
There are over 80 species of nasturtiums, some annual, some perennial. Luckily, nasturtiums produce a lot of seeds which mean they keep coming back (even if they are annuals) AND there can still be enough seeds to produce these capers.
Which part of nasturtiums are edible?
All parts of nasturtiums (pronounced na-stir-tchums) are edible. Their name literally means nose twister or nose tweaker, because of their peppery kick. The flowers are sweet and the leaves, flowers and seeds all have that spicy flavour. I love adding the flowers into salads, the leaves into pesto and pickling the seeds to make these fake capers - though they taste just as good!
I love their beautiful, colour flowers to look at, smell and eat! They can start to flower in spring and early summer.
Are nasturtiums good for you to eat?
Nasturtiums contain a good amount of vitamin C and high amounts of lutein derived from carotenoids, which may be beneficial for eye health (1). Eating a varied diet full of greens, orange, yellow and a range of colours is generally considered good for your health too (2).
Nasturtium Capers (Pickled seeds) Recipe
Makes 1 jar
- 300 g/1 cup nasturtium seeds
- 80 ml/1/3 cup vinegar*
- 80 ml/1/3 cup water
- Large pinch of sea salt
- Large pinch sugar
- 2 tsp chopped herbs (of your choice) - optional
Wash the seeds and place in a pickling jar. In a small saucepan heat up the vinegar, water, salt and sugar to boiling. Pour over the seeds. Add the herbs if using and stir in to submerge. Screw on the lid and leave for 2 weeks before using.
How to pickled nasturtium seeds compare to capers?
Capers are from the caper bush (Capparis spinosa or Capparis inermis) from the Mediterranean and parts of Asia. they also have both wild and cultivated cousins. Of course pickled nasturtium seeds are different, but they're a pretty good replacement! Call these fake capers if you wish, or just pickled nasturtium seeds.