Nasturtium Sandwich Recipe 1913.
Nasturtiums are abundant in my area. Usually when I’m out on a walk, I’ll pick a few leaves and bring them in for the rabbit. Their seed pods can be used as a caper substitute, but I find the flavor a little too strong. The leaves are also edible – something I’ve known for ages, but not really explored. They have a strong flavor, similar to a spicy salad mix. Then…
Surprise! Surprise!
A 1913 newspaper column titled “Favorite Recipes from California Housewives” had a nasturtium sandwich recipe. Had to try this one out!
Step 1. Find nasturtium plant (right off to the side of the house – easy)
Step 2. Pick and wash leaves (these are huge!)
Step 3. Butter bread, spread mayonnaise on leaves, fold in half and – wallah! Sandwich time!
Step 4. Fight off rabbit for your lunch…
Thoughts? Tasty.
Would definitely do this one up with cold ham slices or chicken breast. You could easily over-lay several of the leaves to make a pseudo wrap, too. Daughter ate this and didn’t complain, but did say that if she died it would be my fault.
Neither the rabbit nor daughter were harmed in this experiment.
Thank you for the current day presentation! Have you tried the colorful flowers in salads?
LikeLiked by 1 person
I have! A little spicy. No flowers this time of year, but very happy with the leaves.
LikeLike
My yard is overrun with nasturtiums. I’ll use this recipe for sure.
LikeLiked by 1 person
Wonderful! Try it with some meat…like a ham wrap.
LikeLiked by 1 person
This sandwich is interesting, though it looks a bit too skimpy…
I like mixing nasturtiums leaves and flowers with other greens/vegetables, for less intense flavor.
LikeLiked by 1 person
Indeed! Adding some sliced meat, Munster cheese makes it a much heartier meal!
Great idea to mix the greens!
LikeLiked by 1 person
Nasturtiums were my grandmothers favorite flower and now they are my favorite. The one flower I’ve been able to grow from seed. I am looking forward to trying your sandwich recommendation!
LikeLiked by 1 person
What a wonderful memory! Thank you for sharing. They’re good!!
LikeLike
I’m glad everyone survived. Since I moved to Britain, I’ve been (gingerly) sampling some of the wildflowers that people used to eat and that a few still do–scurvywort, nettle, Cornish three-cornered leek. I keep meaning to try alexanders–the forerunner of celery–but somehow never get around to it. It just came into season and I notice I still haven’t picked any.
LikeLiked by 1 person
Good on you! Nettles just showed up at our farmer’s market and I should get some – I went to a cooking competition the other day for 2 local chefs and one of the ingredients they had to use was nettles. First time I’ve ever eaten them – they had a richer flavor than I expected!
LikeLike
I may have overcooked them, because mine tasted like–well, just sort of greenish.
LikeLiked by 1 person
😉 I had the benefit of professional chefs! Mine would likely taste greenish, too!
LikeLike