Anything that tastes pungent, bitter or otherwise “extreme” is quickly classified as inedible or even poisonous. In fact, poisonous plants usually signal the dangerous ingredients through their taste. But is nasturtium also poisonous? Or isn't the decorative plant edible after all?
Toxic or not
The South American blood flower is particularly popular because of its bright, large-format flowers. Whether in the garden, on the balcony or even on the windowsill at home, it delights countless hobby gardeners. But amateur cooks also benefit from it. Because the decorative blossoms in particular are popular in the kitchen to decorate salads with intensive splashes of color, to garnish desserts or to enhance other dishes. Therefore, you can confidently assume that Tropaeolum should at least not be so dangerous that it can harm people.
This assessment is exactly correct, because it is actually not only the decorative flowers that can be safely eaten. In addition, even all the components of the nasturtium are non-toxic and therefore edible:
- root
- stems
- leaves
- blossoms
NOTICE: In Peru, the homeland of the nasturtium, the tuberous root thickenings of the tuberous nasturtium Tropaeolum tuberosum are even deliberately cultivated and harvested. Similar to potatoes, they can be boiled or roasted and eaten whole or as a mash. It used to be a staple food for the indigenous tribes.
The taste
Edibility is of course defined in principle according to whether a plant is toxic or harmless from a medical point of view. In addition, taste also determines whether a plant can actually establish itself as a food crop. Various descriptions from testers, chefs and gardeners result in a well-rounded taste profile with the following characteristics:
- Spicy
- Slightly spicy
- Similar to rocket (both cruciferous)
The spiciness is mainly due to the mustard oils it contains. This substance, which is actually contained in the nasturtium as a protective mechanism, is completely harmless to humans and even rounds off the portfolio of valuable content. In addition to the mustard oils, these other substances are included:
- Vitamins, especially vitamin C
- minerals
- trace elements
NOTICE: Originally, mustard oil is contained in the intact plant as mustard oil glycoside. Only when the cells are destroyed by tearing, chewing, etc. does the substance react with the enzyme myosinase, which is also contained, to form mustard oil. Only the oil itself causes the sharp taste. Although this is irrelevant for the eater, one could say that the nasturtium only becomes hot through the eating process itself.
health-promoting properties
Sometimes the nasturtium is even described as a medicinal plant. Because the combination of ingredients is said to have numerous positive effects on the human organism, which have also been repeatedly medically proven today:
- Promotion of blood circulation
- Stimulate appetite and digestion
- Promotion of blood purification
- stimulation of all organs
- Antibiotic effect against bacteria, viruses and fungi through mustard oil
However, the active ingredients of nasturtium can now be obtained much more easily in other ways, so that it is disappearing more and more as a common remedy and at most only plays a role in naturopathy.