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Stuffed Nasturtium leaves - make "Dolmas" rolls from the large leaves, stuffed with rice, onions, lemon, mint, parsley, chives, and other ingredients as desired, then simmered in lemon juice and water to cook. YUM!!
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Nasturtium Soup - sauté leeks or onions and garlic, add vegetable broth to bring to a boil, then add nasturtium flowers and leaves to simmer for a few minutes, then add coconut milk or cream and serve!
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Nasturtium Pesto - use with or in place of Basil to create a spicy peppery pesto with nuts, olive oil, Parmesan cheese and red pepper flakes.
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Pickle Nasturtium Seeds to use like Capers! These "poor man's capers" are made with the green immature (not dried) seeds from Nasturtiums, where they are simmered in a brine of vinegar, and salt, then stored in a jar in the brine for use on salads, soups, pastas, you name it!
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