These spicy leaves are so versatile and have a way of awakening the palate with their vibrant notes that pair well with everything from fish to poultry. The French chef Pierre Gagnaire once created a dish comprised of nasturtium leaves, bright green Granny Smith apples and sprouts that he tossed with toasty sesame seed oil and drizzled with tangy sheep’s milk yogurt. It’s a delight in both its simplicity and the way just a few ingredients create such a complex and satisfying flavor combination.
The sour note of nasturtium leaves also mingles well with the sweetness of honey. If we’re heading out into the greenhouses at The Chef’s Garden with a basket in our hand to collect ingredients for the evening salad, we always pluck a few of these leaves to add to the mix. They are available in a luminous shade of green and also variegated zebra stripes of milky white and green.
Nasturtium was referred to as Indian cress a century ago because of the Indian nation’s early adoption of it into their culinary lexicon. It is indeed a good substitute for watercress and also a fine swap for capers. Nasturtium leaf sorbet is an excellent palate cleanser and the leaves are also interesting when incorporated into a perky pesto.
We hand-harvest our leaves based upon the chef’s specifications. Sometimes they’re looking for quarter-sized leaves, sometimes they need nickel-sized but whatever the request, we always know one thing they’re looking for when they request nasturtium leaves: bold, vibrant flavor that demands your utmost attention.