That is not the sauce in the above photo by the way...that is the Nasturtium Vinegar with Rosemary and Peppercorns and is a lovely colour and tastes great.
The sauce is easy to make. Firstly pick 3 large handfuls of nasturtiums. As we have all the neighbourhood cats coming into our yard doing what cats do, I washed the flowers and then put them in my 'solar dryer' for a day or so to make sure they were well and truly dry. The recipe doesn't call for this though.
Just simmer the following ingredients in a saucepan for 5-10 minutes:
1/2 litre vinegar
4 finely cut shallots
3 finely cut cloves of garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (I didn't have any so added a very small amount of chilli powder)
6 whole cloves
Then add all this to a glass jar containing the nasturtium flowers. Cover it and leave for 2 months before straining. Then add 3/4 cup of soy sauce. Bottle the sauce and use it in stir-fries, on salads and vegetables. How easy is that!
There are other recipes in Isabell's book including Pickled Nasturtium Buds, Jellied Nasturtiums and Stuffed Nasturtiums. Back in the 1980s we used to eat a lot of Stuffed Nasturtiums and from memory we used cottage cheese. The flowers taste really nice by the way in case you haven't tried them before.
Apparently nasturtium leaves are a pest deterrent and attract hoverflies which in turn attack aphids on nearby plants. They are good companions to several plants including citrus trees, brassicas, cucumbers and pumpkins. Isabell recommends using it every day for its high vitamin C antioxidant and general tonic action.
Isn't it great that such a pretty and hardy plant also has so many health benefits?