Nasturtium

Tags

bladder, bronchitis, colds, companion plant, coughs, flower, flu, Herb, kidney, nasturtium, nasturtiums, salad, showy flowers, sore throat

Nasturtium Tropaeolum maju

Nasturtiums are a wonderfully colorful and useful  annual addition to any garden and they are easy to grow. It has a pleasant peppery taste and has become a favourite world over. The showy flowers come in shades of fiery red, oranges and yellows. The flowers can be single or double.

Sow the seeds in Spring in a sunny spot. It does best in sandy soils, but any well drained soil will do. Interestingly, the poorer the soil, the more flowers the plant will produce.  Once they are established they will reseed themselves year after year.

Nasturtiums are wonderful companion plants. Plant them near roses, cucumbers, cabbage and other plants.

All parts of the plant are used. Eat a leaf at the first sign of a sore throat, another an hour later and a third leaf an house later. Nasturtiums have a high vitamin C content, as well as being a natural antibiotic. It is also used to treat bladder and kidney ailments,coughs, colds, flu, sore throats and bronchitis.

The flower has most often been consumed, making for an especially ornamental salad ingredient.

Golden Penny

Tags

carrot, food, green pepper, home grown, onion, organic, salad, vegan, vegetarian, white vinegar

Golden Penny Salad
You could also call this “Sweet and Sour Carrots”
but “Golden Penny Salad” sounds so much more exciting.

Take this to braais – it always goes down well

Ingredients:
1kg Carrots, sliced.
1 Green Pepper, cut into strips.
2 Onions, sliced.
250ml tomato puree.
200ml white vinegar.
50ml vegetable oil.
10ml Worcestershire sauce.
250ml sugar.
5ml grainy mustard.
5ml Sea Salt
freshly ground black pepper to taste.

Method:
Boil the carrots until they are cooked but still firm, and drain.
Arrange the carrots, green pepper and onion in layers in a bowl, ending with a layer of carrots.
In a saucepan, mix together the remaining ingredients.
Bring to the boil for 2 minutes, stiring constantly.
Pour the liquid over the salad and allow to cool.
Cover the bowl with cling film and marinate in the fridge for a day or two.