Nasturtium leaves

Tincture of nasturtium, basil, and kale is an exquisite drink inspired by the harmony of herbs and spices. Its roots trace back to the art of herbal tinctures used for medicinal and culinary purposes across cultures. Nasturtium adds a light spiciness and floral notes, basil brings freshness with a hint of sweetness, while kale contributes an earthy, slightly bitter tone. A sharp note of chili and allspice complements the rich bouquet of flavors. This tincture is perfect as a standalone tasting drink or as a base for cocktails, adding depth and complexity to them. It can be used in gastronomy to flavor sauces and marinades, adding a unique herbal freshness. The refined combination of ingredients makes it an excellent choice for connoisseurs of unconventional flavor solutions.

If you have nasturtium growing in your garden, why not make dolma from it? Especially since there are no authentic restrictions on this matter - in the Caucasus, dolma is rolled not only from grape leaves, but also from mulberry and cabbage leaves, like stuffed cabbage rolls. Nasturtium leaves have proven themselves to be great: thin, but do not tear. And a slightly noticeable bitterness remains with them even after heat treatment, and does not disappear without a trace, as happens, for example, with arugula. To be on the safe side , put a layer of chopped tomatoes on the bottom of the pan, then the tender leaves will definitely not fry to it.

A pure experiment — classic Asian spring rolls with nasturtium leaves instead of green salad. To be honest, this was the first time we tried nasturtium and were amazed at how bright these round leaves tasted — fresh, light, but with a hint of bitterness. That's how the recipe was born: sweet peaches, tender shrimp, salted caviar and nasturtium, which balances the taste. To be honest, we didn't want to drown out such a delight with overly explosive Asian sauces, so we settled on a light and smooth aioli.