Garlic & Herb Pasta With Nasturtiums

Guurl, what you know about nasturtiums?


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Well, if this is one of my only two readers, Louise or Charlotte, then I know you both already know a good deal about these vibrant and spicy edible flowers.  However, if you somehow stumbled upon this post and now you find yourself wondering: ‘Hey, what are Nasturtiums?  I can eat flowers?  And who the hell are Charlotte and Louise?,” allow me explain.  About the flowers, not my friends – who will thank you very much to stay out of their personal lives.

Maybe you’ve seen these pretty little petunias (side note – they are not petunias) at your local farmer’s market or adorning some fancy dish at some fancy restaurant?  Perhaps nasturtiums are new to you?  Either way, why should you snatch these babies up at every available opportunity?  Would delicious be reason enough?  What if I told you that nasturtiums are scientifically described as ‘hairless,’ ‘bisexual,’ and ‘showy?’  Would that amp up the gotta-have-em factor?  Yay or Nay?


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Nasturtiums are a special little plant whose name literally means ‘nose twister.’   In fact, the word nasturtium is actually the plant’s nickname – its true genus being Tropaeolum.  They have a spicy flavor similar to watercress and have been used in herbal remedies for years as they are action-packed with health benefits.  Like what?  I’m glad you asked:

  • Full of vitamin C.
  • Natural antibiotic that can ward off sore throats and drastically reduce severity of infections.
  • Properties that can treat bladder and kidney ailments, colds, flu, coughs and bronchitis.
  • The juice from the flowers stimulates the scalp, making this flower great for hair growth. Just mix 1 cup flowers and buds in 1 liter of water, simmer for 15 minutes, strain, massage into scalp, rinse.
  • And the next time you catch a bout of scurvy, well, nasturtiums can cure that too.

Me - I like ‘em because they’re pretty – reason enough to add them to salads, pastas and other light dishes (like white, flaky fish) that would go well with watercress or arugula.

So go on an make this kickass recipe from our friend Charlotte and let me know what you think!




Garlic & Herb Pasta With Nasturtiums
Recipe by Charlotte Abrams

1 pound short pasta, such as torchiette
4 tablespoons cultured butter
4 tablespoons high quality extra virgin olive oil
5 cloves garlic, thinly sliced
1 cup mixed herbs, such as arugula and basil
1/2 cup grated ricotta salata
Sea salt and freshly ground pepper
Edible flowers, such as nasturtium and pansy, for garnish

Cook pasta in a large pot of boiling salted water until just al dente. Heat butter, oil, and garlic in a medium skillet over medium-low heat. Once garlic starts sizzling, add herbs, cook until wilted and fragrant, about 1-2 minutes. Add cooked pasta and half the cheese and toss to coat. Season with salt and pepper. Serve garnished with edible flowers.







  • charcharcool

    tell me more about louise