Updated: Aug 26
The summer is here, and despite global pandemic and local quarantine, we all can still soak up the great weather and enjoy our summer safely within our homes with our family. Summer traditions such as outdoor grilling can still be fun and delightful! As a friendly disclaimer, it is best to always seek additional information from your medical care provider before adding any plant to your diet. Sourcing from the following resources: Flowerpaedia (2018), authored by environmental artist and floral specialist, Cheralyn Darcey,Encyclopedia Britannica, britannica.com (sourced in 2020), and 100 Edible + Healing Flowers: Cultivating, Cooking, Restoring Health, (2014) authored by herbalist and arborist, Margaret Roberts, check out a tasty recipe for a grilled aubergine salad with eggs and nasturtium flowers by Margaret Roberts! This recipe can be featured in your next grilling dish.
Nasturtium Anatomy + Origins
Nasturtium flowers, (Tropaeolum majus) also known as Indian Cress, are native to Mexico, Central America, and Southern America. These delightful flowers can grow up to 8-12 feet tall and the flowers are yellow or orange with distinctive red spots or stripes.
Nasturtium (Tropaeolum majus) represents I believe you can succeed, I support you, let's have fun, creative freedom, vitality, fun challenges, independence, over-thinking, jest. - Flowerpaedia (2018)
Nasturtium Medicinal Benefits
These flowers are high in vitamin C and are treasured in many medicinal, cosmetic, and cooking recipes for its natural antibiotics. Medicinally, Nasturtium flowers have been used to treat bladder and kidney ailments, coughs and flu, and sore throats. Culturally-praised in South America, this flower is also utilized for blood disorders as well.
Grilled Aubergine Salad with Eggs and Nasturtium Flowers Recipe
This salad is great when paired with a variety of grilled meats from classic hamburgers and potatoes wedges to grilled chicken topped with buttered corn on the cob! Margaret Roberts' signature nasturtium flower recipe is perfect for grilled recipes all summer long!
Ingredients (4 Servings)
2 medium-sized aubergines, stalks removed and sliced thinly lengthways
1/2 cup olive oil
2 green peppers, thinly sliced lengthways
6 hard boiled eggs, shelled
Sea salt and black pepper
8 anchovy fillets, chopped
1 cup nasturtium flowers
8spring onions, split in half lengthways
1/2 cup finely chopped parsley
Recipe (4 Servings)
Brush the aubergines with a little olive oil and place them under the grill for about 10 minutes. Add the green peppers and dry-grill them, turning until they are charred all over. Slice the hard-boiled eggs in half and sprinkle them with crushed sea salt, black pepper and the chopped anchovy fillets. Place the peppers in a plastic bag to sweat, and when there are cool, remove the skins. Squeeze a little lemon juice over the avocado to prevent it from turning brown. Arrange all the ingredients on a large platter and tuck in the natsturium flowers and spring onions. Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chopped parsley. For alternative dressing, combine two tablespoons of honey and one tablespoon of chopped pickled nasturtium seeds in a screw-top jar. Shake well and pour over the salad just before serving.
Enjoy! - OXO, Flor Box
Additional Sources For This Article
These flowers are antiviral herbs that help to reduce fevers, flu, earaches, and can boost the overall immune system. Elderflower also stimulates circulation and sweat glands for proper detoxification; this side effect aids in arthritis and skin conditions such as blisters and cold sores.
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