Culinary trends: nasturtium

Since ancient times, the use of plants and flowers in the kitchen has been common and is documented in books and engravings from Roman, Greek, Indian and even Sumerian cultures. Their use was not only for aesthetic reasons, as they enhance the presentation of dishes, but also for their pleasant taste and aroma which made various dishes more attractive, wines and spirits.

After a time when their use was rare, the presence of flowers and plants in the cuisine of large restaurants has been consolidated and it is increasingly common to find them as part of an elaborate menu.

The number of edible plants is quite broad and includes species that we are very used to living with, and because of this, they are the ones that are the most surprising to us.

One of these plants of our everyday life is the nasturtiumThe use of this product is spreading considerably among chefs in our territory.

(Photo: spinach and mackerel soup with nasturtium)

The nasturtium is called by various names, queen's heel, gallant's spur, flower of blood, sores of Christ or cashew and, in botany, Tropaeolum majus, or nasturtium. This ornamental plant, originally from America, was introduced to Europe by the Jesuits, from whom it took its name from the monks' hood, and now grows wild in coastal areas.

Its flowers and leaves have a sweet taste with a spicy touch like pepper or watercress. Nasturtium is used for everything in cooking, the flowers, leaves, root and even the seeds.

Our chef Ismael Bilbao is one of those who has introduced this versatile plant into his dishes, opting for the use of its leaves in both sweet and savoury dishes, and in various forms or states. Thus, he uses the whole leaf to crown some of his dishes, such as spinach and mackerel soup or the mango, yoghurt and chocolate dessert; or "into crystals to be added to a cheesecake oil curd and pumpkin curd with sardine emulsion"as Marta Fernández points out in her article on the nasturtium, which you can read in its entirety here.

(Photo: Mango, nasturtium, yoghurt and chocolate riff)