Originally grown to supply Melbourne fine restaurants such as Pure South at South Bank, Kettle Black at Albert Park. Due to lockdown, now it's your chance to add these delicious ingredients to you dinner tonight!
 
Nasturtium leaves are high in vitamin C and also contain iron, vitamins A and D, beta-carotene, flavonoids, and manganese.
Nasturtium leaves are best suited for raw applications as they can add a spicy or peppery flavor and unusual round shape to culinary dishes. The delicate nature of the leaves cannot withstand high heat preparations and are preferred to be used fresh as an edible garnish. Nasturtium leaves can be placed in pasta, grain, and green salads, added to sandwiches and quesadillas, decorated over seafood such as fish, crab, and lobster, and served alongside meat dishes. They can also be blended into pesto, served on top of desserts, pastries, and sorbets, or served in cocktails.
Nasturtium leaves pair well with honey, garlic, chives, onion, brie, tarragon, black mint, yogurt, baby beets, carrots, radishes, granny smith apples, sesame seed oil, and pine nuts.
 
Read my tips about how to care for your microgreens here:
https://www.abc.net.au/everyday/how-to-grow-microgreens-at-home/12419854