17/09/2026
Alright folks, here's a good recipe to use now while the nasturtium leaves are massive after winter growth before they die.
Say hello to stuffed nasturtium rolls or not-sturtium dolmades as I like to call them.
Here's the recipe:
Nasturtium leaves (ideally big ones)
Rice filling mix:
1cup Rice parcooked- you can use whatever rice tbh. I normally use brown but this batch had jasmine so whatevs but short grain in general is better I guess.
1 Carrots
1 Onion
2 Celery stalks
2-6 Garlic
Quarter cup Capers or chopped olives
Half cup Chopped Almonds
Herbs: thyme, Oregano, Parsley (handful of each)
Optional : can of beans / cup of cooked beans
2-3 lemons
Olive oil
Salt
Pepper
Broth seasoning thing:
Chicken stock or veg stock
Method:
- cut up the onion, carrot, celery, garlic, almonds, herbs, capers/olives and throw it into a pan. Cook til soft.
- cook all of the rice to 90% or just cooked then add and mix to the rice filling. Season with salt, pepper, olive oil and lemon.
- lay out your nasturtium leaves, fill with a good tablespoon of your mix on the inside of the leaf (looks not as pretty). Fold over both sides and roll over into a log.
- place your nasturtium rolls into a baking dish, fill halfway up the nasturtium logs with chicken or veg stock. Cover with foil, lid, other tray or whatever. Add more lemon, salt, pepper and olive oil for max yum.
- bake in an oven at 180 degrees Celsius for 30ish minutes until it's cooked. If it's not cooked add in more stock and cook it some more.
- once cooked you can eat it hot out of the oven or let them cool down as a snack during the week.
One permaculture saying is "the problem is the solution" and to that I'll add that nasturtiums are basically weeds here in SA so it's good to pick and eat them as much as we can. They also taste yum when prepped like this.
Enjoy fam ❤️
