NASTURTIUMS

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Nasturtiums have a peppery, slightly sweet bite. They work well in salads, as an edible garnish, or stuffed and served whole.

Member of the Tropaeolaceae family, grown for both their edible flowers and leaves.

A favourite in European kitchen gardens since the 16th century; rich in vitamin C and lutein, and traditionally valued for their mild antibacterial properties.

HOW TO STORE YOUR DILL​

Storage: Keep fresh in the fridge in an airtight container lined with a slightly damp paper towel, and use within a couple of days.

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Drying: Not recommended as nasturtium flowers and leaves lose their colour, texture, and peppery flavour when dried.

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Freezing: Freeze whole flowers in ice cube trays with water for a decorative addition to drinks; leaves can be chopped and frozen in oil for cooking use.

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