Marinated nasturtium seeds: A delightful twist on capers

Nasturtium is a plant that not only captivates with its appearance but is also valued for its numerous medicinal properties. Various infusions, decoctions, tonics, and tinctures can be made from it, all of which benefit our health. Nasturtium seeds can be transformed into a delightful addition to appetizer dishes. Known as "fake capers" or "classical capers," this specialty is worth trying.

Nasturtium's medicinal properties are attributed to ingredients such as vitamin C, beta-carotene, and lutein. Nasturtium is often referred to as a natural antibiotic. It aids in treating various respiratory conditions, from bronchitis to throat diseases. Nasturtium infusions are also used to improve digestion.

This plant positively affects blood vessels. It strengthens them, which enhances the body's resistance to illnesses. People who frequently fall ill, have low immunity or suffer from respiratory infections or scurvy should regularly drink nasturtium juice.

Nasturtium is valued not only for its medicinal properties but also for its culinary qualities. Its spicy and slightly sharp flavor is reminiscent of arugula or cress. All plant parts are edible, but its leaves and flowers are most commonly used. Nasturtium flowers can beautifully decorate dishes; fresh leaves are great in salads and slaws. They can also be added to fish, meats, and egg dishes.

Marinated seeds and vines of nasturtium are another prized addition to dishes. The flower buds taste similar to capers, so finding capers made from nasturtium is becoming more common. Nasturtium seeds are harvested late in the summer and fall; only the green and juicy ones should be used for marinating. Since nasturtium seeds are bitter, they should be soaked in brine first.

Ingredients:

• 3.5 ounces of green nasturtium seeds
• 3.4 fluid ounces of water
• 0.7 ounces of salt
• ½ cup of apple cider vinegar
• 4 tablespoons of sugar
• 2 bay leaves
• 4 allspice berries
• 4 cloves
• 1 tablespoon of salt
• 1 cup of white wine

Preparation:

1. Clean the nasturtium seeds, then pour water with salt over them and refrigerate for 24 hours.
2. After this time, drain the seeds and transfer them to sterilized jars.
3. Boil the vinegar with wine, sugar, salt, and spices.
4. Pour the prepared brine over the seeds and seal the jars tightly.
5. Pasteurize the jars—10 minutes after the water boils is sufficient.
6. Place the capers upside down for 24 hours to cool, then store them in a shaded area.
7. Consume at least after two weeks.