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Nasturtium Capers with Kawakawa and Garlic

These delicious "poor mans capers" are so easy to put together and a lot of fun to forage.

Nasturtiums are very easy to grow and enjoy full sun and well drained soil.

The flowers are sweet and the leaves and seeds have this lovely spicy flavour.

Nasturtiums offer benefits of Vitamin C, manganese, iron, flavonoids and beta carotene. The leaves have a hot peppery taste and in folk medicine was used as a natural antibiotic.

I love to use these in any recipe that call for capers. I especially love them added to a cracker with taramasalata, duck liver pate, fried with garlic and butter and added to a salsa verde dressing. The list is endless!


~1 cups of Nasturtium pods

~ 1 tablespoon sea salt

~ 1 cup organic apple cider vinegar

~ 1-2 tablespoons organic raw sugar

~ Filtered water

~ 1-3 freshly picked Kawakawa leaves

~ 1-2 garlic cloves

~ 1 fresh bay leaf


Once you have picked your Nasturtium pods, pick out any leaves, stalks or flowers. Give them a good rinse to remove any dirt.

In a jar, add 1 cup of filtered water and 1 tablespoon of salt, put on a lid and shake. Store in the fridge for 24 hours - this helps to remove the bitterness in the pods.

The next day, strain and rinse.

In a small saucepan add 1 cup of ACV and 1-2 tablespoons of sugar. Dissolve the sugar over a low heat and bring to a simmering point.

In a clean sterilised jar add bay leaf, chopped Kawakawa leaves and garlic and the Nasturtium pods. Completely cover with the hot vinegar brine. Seal and allow to cool.

Once completely cool, store in the fridge for up to 12 months.

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Homeopath, Herbalist, Natural birth, Postpartum, children's natural health clinic
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