Nasturtium;10 Therapeutic properties and recipes

Nasturtium is a plant native to Peru with beautiful yellow or orange decorative flowers that was used by the natives to treat all kinds of wounds, natural medicine uses its fresh leaves to treat bacterial infections of the bladder and respiratory tract. In addition, nasturtium is effective in stimulating the appetite and strengthening the immune system. Popular medicine uses its fresh leaves as the basis for a restorative spring care. Thanks to the high amount of chlorophyll, the plant also stimulates the production of erythrocytes and purifies the blood.

Thanks to the mustard oils contained in it, the nasturtium has an effective bactericidal action and antifungal without damaging the intestinal flora as they can instead make synthetic medicines, the plant is indicated in case of inflammation of the bronchi and urinary tract. Moreover, it strengthens the immune system, promotes the formation of blood and its oxygenation and stimulates appetite and digestion. The plant is one of the major natural suppliers of vitamin C : 100 g contain 500 mg and cover the daily requirement of this vitamin of an adult, which is 75 mg.

The floral essence of Nasturzio

Used for the following symptoms of imbalance: excess of intellectual activity, predominant intellect, emptying of physical energies, energetically disconnected life from the Earth, lack of emotional verve. Essence gives strength and vitality to thought, reconnects psychic energy with the earth and physical reality.

Recipe: Apples, Mint and Nasturtium jam:

  • 3 1/2 apples
  • 6 1/2 cups of water, plus 1 cup of mint infusion
  • 1 cup of mint leaves
  • 2 tablespoons of lemon juice
  • 3 cups of sugar
  • 1/4 teaspoon of mint extract (optional)
  • A dozen nasturtium flowers as well

Wash the apples and cut them in quarters without peeling them. Put them in the heavy-bottomed pan and add 6 1/2 cups of water. Bring to a boil and simmer 1/2 hour over low heat. The apples will be soft and fleshy.
Strain the mixture through a gauze that you have sprinkled with boiling water and well wrung out. This will take several hours. After getting the juice, quickly filter a second time through a gauze.) Pour the juice into a bowl and refrigerate overnight.
The next day, start preparing the mint infusion. Add 1 cup of boiling water to the mint leaves.
Cut the apple juice and avoid any sediment on the bottom, add the apple juice in your clean pot. Add 1/2 cup of mint infusion, lemon juice and sugar. Bring the mixture to a boil and cook until the mixture is thickened, to obtain a gelatin. Remove the mixture from the heat and cream the foam. Immediately mix the gelatine and pour it hot in sterilized jars, stratify some nasturtium flowers in the upper part of each jar so that they are covered with a layer of gelatin.

Nasturtium pesto recipe:

  • 4 cups of nasturtium leaves, plus a handful of nasturtium flowers
  • 2 tablespoons of pickled nasturtium pods (optional)
  • 4 cloves of garlic
  • 1 cup of walnuts
  • 1 large lemon , Juiced
  • 3/4 cup of olive oil
  • 1/4 teaspoon of salt, adjusted for taste
  • black pepper qbPut everything but salt and pepper in a blender and mix until it is smooth. . Add salt and pepper to taste.

Nasturtium sauce in a simple recipe

You will need about 1 cup of nasturtium flowers. It is always best to choose the flowers in the morning after the dew has dried on their leaves and petals, but before the sun is high in the sky (midday) because when the plants are too dry

  • 1 clove of garlic.
  • 1 small red pepper.
  • 2 cups / 500ml of apple vinegar.

The only equipment needed is a vase large enough to contain all the ingredients. Please sterilize it first.

Remove dust and flowers and dry carefully. Fill the flowers in your vase.
Peel and chop the garlic clove and add it to the jar. Divide the small pepper and add it to the jar. Now pour the apple cider vinegar. Put the lid on the jar and shake. Store in a cool place, for example, a dark cupboard for 1 week remembering to shake the vase every day.
After a week the flowers have colored the vinegar. The color of vinegar that you will get will depend on the color of the chosen flowers, for example the yellow flowers give a golden color, while the dark red flowers will really create a rich almost burgundy color. Strain your vinegar through a sievelined with kitchen paper or muslin and decant in smaller bottles.

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