I’ve loved nasturtiums ever since I planted some along an ugly wire fence when I was a little girl. They were a vining/trailing variety, and I was amazed at the transformation the bright green foliage and jewel-like blooms brought to the depressing fence that bordered the porch of the house my family lived in at the time. Later in life I discovered you could eat nasturtiums. Just like the blooms livened up an ugly fence, they can also liven up a plain salad with their intense color and peppery taste. Nasturtium vinegar is an easy way to capture the color and flavor of the flowers, so you can have a little taste of summer to brighten up a dreary winter day. This is so simple, I’m almost ashamed to blogging it.
Stuff some nasturtium flowers into a jar, and pour a mild white vinegar over the blooms. Rice wine vinegar is my favorite to use for herb and flower vinegars.
I’ve made a couple of batches of this so far this summer. I usually pick a few blooms each day and add them to the jar of vinegar over a period of two or three weeks. I like to enjoy the flowers in the garden, and this way I don’t have to pick the plants clean.