What have you been working on?

As stated in a recent Daily Prompt, I’m in a perpetual state of self-improvement. I am constantly working on bettering myself, letting things go, and setting boundaries. So, as to not bore you with repetitive content, one of my fun little projects lately involves harvesting my Nasturtium.

For the first time ever my nasturtium plants took off this past summer. I coddled them in my AeroGarden. Nothing. I potted them in a self-watering planter. Nothing. I finally stuck a few seeds in my garden box out back and, well, neglected them. This is how they thrived!

I don’t like to run my dehydrator in the summer because it heats up the house, so I waited until the temps dropped to start making nasturtium chips. I wash the leaves, spray on a little olive oil, then sprinkle with seasoning. A few of my favorites are Old Bay or this yummy Salt & Vinegar seasoning I picked up at one of the local grocery stores. It only takes about 10 hours to dehydrate a full batch. Nasturtium chips taste like a peppery version of a kale chip. The leaves are high in Vitamin C and iron and make for a delicious guilt free salty snack. Yum!! My nasturtium plant is HUGE and I have a lot of leaves to dehydrate before the first frost sets in. My dehydrator has been running non-stop for the past week!

I’m also making a giant batch of nasturtium tincture out of the flowering heads. Herbal tinctures, or hydroethanolic extractions, are where the water-soluble and alcohol-soluble constituents are pulled from the flower or herb and into the tincture base. I make and use a lot of different tinctures and am very happy with the results, more so over store bought or prescription medicine. To make nasturtium tincture, I gently pluck the flowering heads, wash and dry, place in a sterilized jar, then top with 80 proof vodka. While I’m not actively working on the herbal tincture, as it will take about six weeks to fully extract all the nasturtium goodness, it is in work. Nasturtium tincture is anti-viral, anti-fungal, anti-inflammatory, and antibacterial. It is said to help with swollen airways for bronchial infections and colds. I will have a nice batch on hand when cold season rolls around. I also have a friend who struggles with asthma. My hope is that my nasturtium tincture will help provide her some relief.

I’m also currently lacto-fermenting nasturtium seeds. Lacto-fermention is a way to pickle a fruit or vegetable, simply using a brine. Lacto-fermented foods provide an excellent source of probiotics and prebiotics, which helps with digestion and overall health. Lacto-fermented nasturtium seeds, otherwise known as Poor Man’s Capers, offer a crunchy, peppery, gut-healthy addition to salads, pastas, well, anything you would use normal capers for. To make, I pluck the three pod seeds from the plant, wash and dry well, place a few cloves of crushed garlic in the bottom of a sterilized canning jar, and throw in the seeds. I dissolve two (2) teaspoons of Himalayan pink sea salt into a cup of warm filtered water. (Note – I have a hard time following salt to water ratios – I think this is around a 2% brine solution. All I know is that it works for me. Do your research before attempting.) Once dissolved, I pour the brine solution on top of the seeds and top with a cabbage leaf to keep the seeds submerged in the brine solution. It takes anywhere from three to five days to lacto-ferment nasturtium seeds. Since I am on day three of my latest batch, I will taste to see if they are “pickled” enough for my liking. We may be having Lemon Caper Pasta for dinner tonight!

Lastly, daily I am harvesting ripe nasturtium seeds to dry for future seasons. This part is extremely simple. Much like picking the seeds for capers, I pluck the three pod seeds from the plant, but look for the slightly brown, wrinkled seeds. If you can find the brownish seeds before they have fallen, it will speed up the drying time immensely. I pluck, wash, and lay out on a paper towel to dry. Once dry, I bag and store for subsequent years.

While my beautiful, bountiful nasturtium plant won’t make it through the winter season, she will live on through the delicious leaves, healing tincture, tasty nasturtium capers, and future seed plantings. I love, love, love the nasturtium and all of the wonderful benefits!

What is your favorite herb or flowering plant and why?