Garden nasturtium is a decorative ground cover plant that originated in the Andes Mountains South America. I planted some in my segment of the driveway of the block of units where I live, to stop the more unsightly weeds from growing (nasturtium is an invasive species in several countries, so can be considered a sightly weed). Recently at the weekly discussion group that I attend at the South Perth Learning Centre, a fellow member spoke of edible weeds and included nasturtium in her presentation.

Having an interest in sustainability, I had to try and cook the nasturtium that was growing abundantly in my driveway. I had already experimented with growing and eating my own herbs since 2018 (parsley and coriander), and was ready to try something more substantial. I had also read about the nutritional benefits of nasturtium.

The result was to me something like a cross between watercress and kale, it worked well as a side to scrambled eggs.

Here is the recipe, enjoy!

Sautéed Nasturtium

Ingredients

Nasturtium (200g)

Garlic (1 clove)

Lime (1 squeeze)

Vegetable Oil (1.5 tbsp)

Method

  1. Harvest, wash and chop the nasturtium
  2. Slice the garlic
  3. Fry the garlic until it is just turning brown to flavour the oil
  4. Add the nastrutium
  5. Stir fry for 8-10 mins adding water and covering occasionally for an additional steaming effect.
  6. Stir in a squeeze of lime, then take off the heat

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