Delicious and beautiful Nasturtium Leaf Salt is a great way to add some fun and flavour to your meals. The wildly abundant Nasturtium is back for the Autumn/ Winter season, and I have been creating lots of Nasturtium recipes to help you get the most out of your nasturtium plants.
It is so often under-utilised and I will admit that previously I have only ever used the flowers and leaves in a salad and as a garnish but…this nasturtium salt is a great way to make something creative from garden-to-plate.
Nasturtium salt has a mild peppery flavour. The lemon zest adds a subtle citrus note, but it still has a very distinct Nasturtium scent. It is a versatile finishing salt for everyday meals or add to other Nasturtium recipes. The flavour is similar to watercress or rocket but much milder once dried and combined with salt.
Why Make Nasturtium Salt?
If your nasturtiums are producing more flowers and leaves than you can use fresh, making flavoured salt is an easy way to preserve some of the harvest. It transforms an abundant garden plant into a beautiful homemade seasoning that can be enjoyed for months.
Benefits include:
- Uses edible flowers from the garden
- Preserve excess nasturtium leaves and flowers
- Adds flavour and colour to meals
- Makes a unique homemade gift
Can You Use Just Nasturtium Flowers?
Yes. Using only flowers creates a milder, more floral-flavoured salt, but it will change the colour. I have made a full-flower salt, and it was a subtly orangy pink colour. However, combining both leaves and flowers is a great way to make use of the entire plant and provides a slightly stronger flavour. You can also use other edible flowers like calendula.
How Long Does Nasturtium Salt Last?
When completely dry and stored in an airtight jar, nasturtium salt will typically keep for 6–12 months. Store it in a cool, dry place away from direct sunlight to help maintain its colour and flavour. However, the colour does dull and fade over time, so I try to utilise it while it is freshly made.
Nasturtium Salt Ingredients:
Easy to make with only a few ingredients
- Two cups/ handfuls of Nasturtium flowers and leaves
- 1 cup of Salt – I used a mix of Australian blossom salt and pink Himalayan rock salt
- 1 teaspoon lemon zest
Step-by-Step Method for Nasturtium Salt
Step 1: Harvest and Wash the Nasturtiums
Pick approximately 2 cups of fresh nasturtium leaves and flowers. Choose healthy, vibrant growth and avoid any damaged foliage. Rinse thoroughly under cool water and inspect for any insects that may be hiding among the leaves or flowers. Pat dry or spin dry before using.
Step 2: Prepare the Ingredients
Add the nasturtium leaves, flowers, salt and lemon zest to a food processor, blender or NutriBullet. You can also just finely chop and use a mortar and pestle too. The lemon zest adds a fresh citrus note that complements the naturally peppery flavour of the nasturtiums.
Step 3: Blend Until Combined
Pulse the mixture until the leaves and flowers are finely chopped and evenly distributed through the salt. The mixture should be bright green and slightly damp from the fresh plant material.
Step 4: Spread onto Drying Trays
Spread the mixture in a thin, even layer over dehydrator trays or a baking tray lined with baking paper. Breaking up any large clumps now will help it dry more evenly.
Step 5: Dehydrate Until Completely Dry
Dry the nasturtium salt at 30–40°C (85–105°F) until completely dry. This took around 3 hours in my dehydrator, but drying times may vary depending on humidity and the thickness of the layer. If using an oven, set it to the lowest possible temperature and leave the door slightly ajar to allow moisture to escape. You can also air-dry, but this may take a day or two.
Tip: The salt will become lighter in colour as it dries. If you break apart a clump and the centre is still dark green or damp, continue drying until completely dry.
Step 6: Break Up Any Clumps
Transfer the dried mixture to a bowl or use a mortar and pestle to gently crush any remaining larger pieces. This creates a finer, more even seasoning.
Step 7: Store and Enjoy
Pour the finished nasturtium salt into a clean, airtight jar. Stored in a cool, dry place, it can last for many months and is ready to sprinkle over eggs, roasted vegetables, salads, soups and homemade bread whenever you need a little garden-inspired flavour.
Nasturtium Leaf Salt
Ingredients
Method
- Rinse and check Nasturtium for any bugs.
- Blitz all the ingredients in a mixer, blender or NutriBullet until the leaves are all broken down.
- Then spread on to a tray and dehydrate on low 30-40 degrees Celcius until completely dry. It will lighten in colour so if you break up any larger pieces and they are still dark green it needs longer. Mine took 3 hours in the dehydrator. You can use the Oven too if you do not have a Dehydrator.
- Pour into a bowl or mortar and pestle and break up any larger pieces.
- Place in a jar and you have a beautiful, nutrition-packed salt! I used the Pink Himalayan salt for added beneficial minerals. A mild peppery salt to enjoy on your morning eggs on toast and add a nutritious flavour boost to any cooking.
Frequently Asked Questions
Are Nasturtium Leaves Edible?
Yes, nasturtium leaves are completely edible and have a fresh, peppery flavour similar to watercress or rocket. Both the leaves and flowers can be eaten raw or cooked and are commonly used in salads, sandwiches, pestos and other garden-to-table recipes. The flowers are milder in flavour, and the leaves are spicier.
Can You Eat Nasturtium Flowers?
Absolutely. Nasturtium flowers are one of the most popular edible flowers. They add a mild peppery flavour and a splash of colour to salads, cakes, drinks and savoury dishes. The flowers can also be used to make flavoured salts, vinegars and infused oils.
What Can I Do With Lots of Nasturtiums?
If your nasturtiums are producing more leaves and flowers than you can use fresh, there are plenty of ways to enjoy them. Try making nasturtium salt, pesto, herb butter, infused vinegar or tea. The leaves and flowers can also be added to salads, sandwiches, omelettes and savoury baking. Nasturtium seeds can even be pickled and used as a caper substitute.
What Type of Salt Is Best for Nasturtium Salt?
Most coarse salts work well for this recipe. Pink Himalayan salt, sea salt, solar salt or flaked sea salt are all excellent choices. Avoid iodised table salt if possible, as it can sometimes affect the flavour. Coarser salts also create a more attractive finished product and blend well with the fresh nasturtiums.
Do I Need a Dehydrator to Make Nasturtium Salt?
No. While a dehydrator makes the process simple, you can also dry the salt in an oven set to its lowest temperature. Leaving the oven door slightly open helps moisture escape and prevents the herbs from overheating. The key is ensuring the mixture is completely dry before storing.
Preserving the Flavours of My Food Forest
There’s something really special about finding simple ways to capture what’s growing in the garden and bring it into the kitchen. I love that it turns something so abundant into something edible and long-lasting. If you’ve got nasturtiums growing right now, add this recipe to your list of things to try. It’s easy, it’s beautiful, and it’s such a fun way to make the most of what your garden is giving you.
What ways do you like to use Nasturtiums? Another great way is these delicious Nasturtium Wraps – Recipe Here.
Happy Gardening,
Holly 🌱
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