Earlier posts in the blog have shared about many different edible flowers including orchids and nasturtium–both of which are used in Madden’s kitchens. Today, I thought I’d share a fun recipe for nasturtium flowers. According to our horticulturist, Julie, they are quite easy to grow. Maybe something you’d like to try out at home?
Here are the ingredients to get you started on Vietnamese Nasturtium Springrolls. Then check out The Gardener’s Pantry for the full recipe.
12 rice paper disks, 8.5” (banh trang)
12 perfect nasturtium flowers inspected for insects
Dark Green loose leaf lettuce torn into 5”-6” by 3” strips
Sweet red pepper cut into narrow strips
Cucumber cut into narrow strips
4 oz. fine rice vermicelli (maifun) soaked in hot water for 10 minutes.
Drain noodles, snip with scissors into 4” to 6” lengths, place
in dish with 2 teaspoons fish sauce and 1 tablespoon lime juice
1 cup Oregon bay shrimp or 24 medium cooked shrimp sliced in
2 carrots shredded or julienned
Fresh basil and mint chopped and combined
½ cup chopped roasted peanuts
Dipping Sauce to serve with spring rolls
½ cup fresh lime juice
1 tablespoon sugar
3 tablespoons fish sauce (nam pla)
1 large clove garlic minced or pressed
1 Thai chili or jalapeno pepper minced
1 tablespoon peanut butter
Happy cooking, Elizabeth