It's funny how something just jumps out at you from a page and demands attention!
I read the book SALT: A World History by Mark Kurlansky as part of my resolution to try different types of reading during the summer. The process was refreshing, The Salt book was my choice in the History/ Science realm.
Near to the conclusion of the book the author informs that..." French consider their best capers, which come from Provence, to be the smallest, and they pickle them in vinegar." He goes on to say that nasturtium buds were often used as a substitute and provides the following recipe:
Nasturtium Indicum. Gather the buds before they open to flower: lay them in the shade three or four hours, and putting them into an earthen glazed vessel, pour good vinegar on them , and cover it with a board. Thus letting it stand for eight of ten days then being taken out, and gently press'd cast them into fresh vinegar, and let them so remain as long as before. Repeat this third time, and barrel them up with vinegar and a little salt. - John Evelyn, Aetaria: A Discourse of Sallets, 1699
Each year, I plant nasturtiums amongst vegetables in the garden and use the flowers in salads. A Google search told me that the type I plant, Tropaeloum majus is the same identical plant! We are daffy over capers and I even tried to buy seed once. Now can hardly wait to try making them myself!
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