and fall to the ground, they are too hard for consumption and should be saved for planting.
The “Poor Man’s Caper” (Culinary & Digestive Aid)
Pickling nasturtium seeds preserves their Vitamin C and makes their “antibiotic” properties easy to consume daily. The vinegar also acts as a digestive stimulant.
The Method: Collect a cup of green seeds and soak them in a brine of water and salt for 24 hours to mellow the initial bite. Drain and pack them into a small jar. Cover them with high-quality apple cider vinegar (which adds its own probiotic benefits), a bay leaf, and a few peppercorns.
The Usage: Let them sit for 3 to 4 weeks. Use them exactly like capers—on smoked salmon, stirred into pasta, or chopped into a vinaigrette. One tablespoon a day during cold season provides a steady boost to the immune system.
pickled nasturtium seeds capers
The “Nose-Clearer” Tincture (
