I love capers in pasta, salads and sauces but, I don't like the fact that they are imported and expensive.
Capers are the buds of the caper bush (caper-berries are the fruit) and grows readily in Mediterranean countries - mostly out of rock walls. It has a very pretty flower, but you hardly ever find a plant with lots of buds and flowers as they are harvested by the locals and pickled in brine at home - it's a fairly laborious process.
They say that necessity is the mother of invention so I was very happy to come across this recipe for 'false capers' in a book of early Australian cooking that is over 150 years old. They don't taste like capers - they taste like pickled nasturtium seeds, but they are surprisingly good and are a fantastic substitute.
After the blossom falls off, pick the half-ripened (still green) nasturtium seeds. Continue picking as long as the seed crop continues. Drop them in a boiled, strained and cooled mixture of:
2 teaspoons sea salt
1 medium onion, thinly sliced
1 medium onion, thinly sliced
1/2 lemon, thinly sliced
1 clove garlic, smashed
1/2 teaspoon fennel/dill seed
Nasturtium seeds - just ripe for pickling!
Nasturtium - Trapoleum majus. This is one of those common garden plants that tends to get overlooked, but I love it because it has so many uses and is incredibly easy to grow and manage.
It's name comes from the Latin nasus tortus 'twisted nose' which is the effect it's pepperiness has on your nose when you eat it or crush it underfoot - are you beginning to love it? Here are some of its uses:
Groundcover: As a colourful creeping, flowering carpet that gives a soft 'cottage garden' look. Nasturtium grows well in the sub-tropics and does best through the cooler months and in semi-shade. It prefers sandy soils, but is adaptable to most soil types - in fact, the poorer the soil the more flowers you get. Their vibrant, sunny colours make it a lovely cut flower.
Living Mulch: Useful as a 'filler' plant in tricky areas - like steep banks and around fruit trees to prevent weed invasion/erosion/drying out. Once you plant it, you never have to do so again as it seeds and re-grows freely but, it is not invasive and easy to pull out. Any plants in unwanted spots just go straight in the compost.
Food: Every part of this plant is edible!! Young leaves are used in salads and contain high amounts of Vitamin C (older leaves become too peppery) - I like to use them on sandwiches - they fit well. Flowers can be eaten whole or as an addition to a mesclun salad. An old gardener once told me that he ate a Nasturtium flower every day as a natural antibiotic. (He is the same one that told me that lavender oil kept ticks away - and he was right about that).
Companion Plant: Nasturtiums are a great plant to use around vegetables. The strong smell acts as a deterrent. As a decoy/sacrificial plant that will attract white fly and keep them away from your vegies. It also attracts hoverflies-one of those beneficial insects in the garden - this one gobbles up aphids.