she’s a rainbow – nasturtiums

Nasturtiums are dotted around the outskirts of our lawn, between some of our fruit trues who are happy to have them close to them.

Mostly we use the leaves and flowers to add colour to ‘pretty up’ salads. But I recently saw an idea for nasturtium infused vinegar (http://www.sbs.com.au/food/recipes/roast-beetroot-salad) and gave it go (along with some food styling):

IMG_4639_1

Nasturtium vinegar

  • 250 g nasturtium flowers
  • 500 ml(2 cups) apple cider vinegar
  • 1 garlic clove, peeled
  • 2 French shallots, peeled and halved
  • 5 black peppercorns
  • 2 cloves

For the nasturtium vinegar, place all the ingredients in a pickling jar, seal and leave for at least a week for best flavours. Last for 3 months when stored in a cool dark place

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