Nasturtium is a common, wild flowering plant available even to those who are foraging edible plants in the city. The colorful and prolific flowers are found in our gardens, parks and in the wild.

We incorporate “volunteer” nasturtium from Jordan Estate into this infused nasturtium vinaigrette recipe. The foraged flowers and tender leaves bring pepper, spice and jewel tones to summer and fall dishes. Use the infused verjus for a pickling project, or combine both into the vinaigrette and drizzle over summer salads or grilled fish. This foraging recipe is as versatile as it is delicious.



Wash, spin dry and separate the Nasturtium flowers and leaves.

Add flowers, verjus and salt into a one-gallon Ziploc bag and leave them to macerate in the refrigerator for three days.

Place leaves in a separate one-gallon Ziploc bag, covered in olive oil. Massage and refrigerate to infuse for one day.

Strain each bag into a separate, sterile mason jar and store for up to two weeks.

For the vinaigrette, combine both the infused verjus and olive oil, then drizzle over your favorite dish, like a summer salad or grilled fish.