The nasturtiums are going crazy in my garden! Time to pull out a recipe from the archives... Nasturtium Vinegar. This recipe was part of a feature on edible flowers I wrote last spring. Use this peppery vinegar to make a vinaigrette for crisp winter greens, or drizzle it straight into steamy soups and stews for a punch of flavor.
Makes about 4 cups.
2 cups nasturtium blossoms, washed and dried
1 cup nasturtium leaves
¼ cup chopped chives
2 sprigs rosemary
2 tablespoons black peppercorns
4 cups white wine vinegar
Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.