EVEC Microgreens
Nasturtium microgreens are among the lesser-known yet most interesting species from a gastronomic perspective. These sprouts combine an intense flavor with a very distinctive aesthetic. Although nasturtium is mainly known for its edible flowers, its microgreens offer a remarkable culinary and nutritional profile that deserves greater attention within the world of microgreens.
Nasturtium belongs to the species Tropaeolum majus, a plant native to South America that was introduced to Europe in the 16th century. Since then, it has been cultivated both as an ornamental plant and for its culinary value.
One of the most interesting characteristics of this species is that almost the entire plant is edible. The leaves, flowers, and even the seeds have traditionally been used in cooking. The leaves have a very distinctive rounded shape with visible veins and a peppery flavor reminiscent of watercress or mild mustard.
When grown as a microgreen, the plant retains this aromatic character but in a more concentrated and delicate form, making it a very attractive ingredient for chefs and creative cooks.
One of the most notable aspects of nasturtium microgreens is their sensory profile. Unlike many milder microgreens, these sprouts offer a clearly defined flavor.
The taste is often described as peppery and slightly spicy, with similarities to watercress, radish, or certain mustard varieties. However, nasturtium also brings a fresh vegetal note that balances this spiciness.
This profile makes them a very versatile ingredient in the kitchen. They can be used in salads, wraps, sandwiches, egg dishes such as omelets, pasta, or as garnishes for fish or meat dishes.
Some chefs also use these sprouts to prepare infused oils, pestos, or vinaigrettes, where their peppery flavor adds personality without completely dominating the dish.
Although the mature plant is relatively easy to grow in a garden, producing it as a microgreen has some particularities that differentiate it from more common species.
Nasturtium seeds are larger than those of many microgreens, which often requires a pre soaking step to improve germination. Once sown, the sprouts need good lighting, moderate watering, and a well draining substrate.
Under proper conditions, the microgreens are usually ready to harvest when they develop two to four true leaves, the stage at which the flavor is most intense and balanced.
Another interesting advantage is that, if cut carefully, the plant may sometimes produce new growth, allowing more than one harvest from the same crop.
As with many microgreens, nasturtium sprouts concentrate a large number of beneficial compounds in the early stages of plant development.
Among the key nutrients are vitamin C, associated with immune system support, vitamin K, important for blood clotting and bone health, and minerals such as calcium and manganese.
They also contain various antioxidants and phytonutrients that help combat oxidative stress in the body.
Despite their culinary and nutritional qualities, nasturtium microgreens are still not as common on the market as other varieties such as radish, lettuce, or sunflower, which we have already discussed in previous articles.
However, their distinctive flavor, attractive appearance, and gastronomic versatility suggest that they could gain greater presence in restaurants in the coming years.
For microgreen producers looking to differentiate their offerings, or for cooks interested in discovering new ingredients, nasturtium represents an exciting option for culinary innovation.
Carlota
Sources
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The Micro Gardener. 20 reasons to grow this amazing herb. https://themicrogardener.com/20-reasons-to-grow-this-amazing-herb/
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Wikipedia contributors. Tropaeolum. Wikipedia. https://en.wikipedia.org/wiki/Tropaeolum
