Harvesting –

Timing: Harvest nasturtium flowers in the morning after the dew has dried but before the heat of the day to ensure they are at their freshest and most flavorful.
Stage: Choose fully opened flowers for the best flavor and color. Avoid flowers that are wilted or damaged.
Method: Gently pinch or use scissors to snip the flowers from the stem, being careful not to damage the plant.
Frequency: Regularly harvest flowers throughout the growing season to encourage continuous blooming and keep the plant healthy.

Storing nasturtiums –

Refrigeration: Store fresh nasturtium flowers in a container lined with a damp paper towel and keep them in the refrigerator. Use within a few days for the best quality.

Using nasturtiums –

Salads: Add whole nasturtium flowers and leaves to salads for a peppery flavor and vibrant color.
Herb Butter: Chop nasturtium flowers and mix them into softened butter along with herbs like chives or parsley for a flavorful spread.
Vinegars: Infuse white wine or apple cider vinegar with nasturtium flowers for a colorful and tangy condiment.
Floral Ice Cubes: Freeze whole nasturtium flowers in ice cube trays with water to create decorative and edible ice cubes for drinks.
Herbal Teas: Steep nasturtium leaves and flowers in hot water to make a mildly peppery and floral herbal tea.
Cocktails: Muddle nasturtium flowers in cocktails for a unique, spicy flavor or use them as a colorful garnish.