Herb salad with nasturtium


Nasturtium looks beautiful and is growing not only in the wild flower beds, but isalso highly entwined each city balcony. It blooms from May to October and is idealfor planting a balcony railing or fence. The flowers are very pretty and the leaves have a lotus effect, which I can always watch fascinated.

You can eat both the leaves and the flowers, both are very aromatic. By the contained mustard oil, they taste a little spicy and even weak antibiotic effect. To devote enough reasons to the beautiful herb a little series.

Salat mit Kapuzinerkresse

As a side dish for 2 persons

For the salad

  • 1 small head oak leaf lettuce
  • 2 handfuls of sorrel leaves and stems of
  • Depending on a handful of nasturtium flowers and leaves
  • 4 stalks tarragon
  • panicles few red currants
For the honey dressing

  • 3 tablespoons tarragon vinegar
  • 1 tablespoon liquid honey
  • 4 tablespoons walnut oil
  • 1 pinch salt
For the dressing, mix vinegar, honey and salt and slowly add the oil. Oak leaflettuce, sorrel and tarragon little pluck, wash well and spin dry. In a bowl with thenasturtium leaves and blossoms, and the currants and mix Serve with the dressing.