Garden

Great Capers!

Not only are the leaves and flowers of the nasturtium showy and edible, but you can make false capers from the prolific green seedpods that follow the flowers. Here's Carolyn Herriot's tried and true recipe.

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Credit: iStock / aimintang

When you run out of space in the garden there’s only one way to go and that’s up. This is when ‘Glorious Gleam’ trailing nasturtiums come in handy. They quickly climb to cover an arbour or trellis. Not only are the leaves and flowers showy and edible, but you can make false capers from the prolific green seedpods that follow the flowers. Here’s my tried and true recipe:

 

 

 

RECIPE: NASTURTIUM CAPERS

2 tbsp (30 mL) salt
1 cup (250 mL) water
½ cup (125 mL) nasturtium seedpods (use young pods that are still green and soft)
¾ cup (190 mL) white wine vinegar
2 tsp (10 mL) sugar
1 dried bay leaf
2 sprigs fresh thyme

Bring the salt and water to a boil in a small saucepan. Put the nasturtium seedpods in a half-pint glass jar and pour the boiling brine over them. Cover and let soak at room temperature for three days.

Drain the seedpods. Bring the vinegar, sugar, bay leaf and thyme to a boil. Pour over the seedpods and let cool. Cover the jar and refrigerate for three days before using. Keeps for six months in the refrigerator if covered in vinegar.