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Nasturtium: health benefits and ingredients

  1. The nasturtium (Tropaeolum majus) is an annual, creeping and sometimes climbing plant with beautiful yellow or orange flowers. The plant comes from the Tropaeolaceae family (Climber family), a family of dicotyledonous plants. The nasturtium is unlike most other plants in your garden. In the beginning you only see their round leaves, which makes it easy to identify the nasturtiums. Then, when it unfolds its bright flowers sometime between midsummer and fall, you almost lose sight of the interesting leaf shape, because the flowers are so beautiful to look at. The nice thing about the nasturtium is that it also fills dark spots under trees or other shady spots with its green leaves and strong colors once it blooms. You can eat the round leaves as well as the flowers and season your dishes with the slightly spicy taste. This is not only tasty, but also very healthy. Nasturtiums help against colds and coughs.

Ingredients of the nasturtiums

  1. General The nasturtium contains iron, potassium, magnesium, sulfur and phosphorus, as well as vitamin C. The plant is therefore suitable for a healthy diet. Flowers, leaves and seeds are edible. Their sharp taste, reminiscent of horseradish, is due to the mustard oil glycosides present. These serve to protect the plant and prevent microbes from damaging the plant; it works against bacteria, fungi and viruses. This also helps people who consume the plant: mustard oil glycosides are effective against staphylococci, E. coli bacteria and even influenza viruses. When using compresses on the skin, they stimulate blood circulation. Nasturtium works as a natural antibiotic

Health Benefits of Nasturtiums

  1. General Nasturtium helps against inflamed airways, sinus infections, bronchitis, urinary tract infections and digestive problems Applied externally, it improves wound healing and works against mild skin lesions, rashes and acne

Nasturtium in the kitchen

  1. You can eat the round leaves as well as the flowers of the nasturtium. All parts of the plant have a slightly pungent, spicy taste. The flowers have a milder taste. The pretty flowers look great in salads. Desserts can also be nicely decorated with the flowers, as they are significantly milder than the leaves and therefore also suitable for desserts. The leaves can be finely chopped and used in salads, spice paste, egg dishes, on potatoes, on bread and butter and other dishes.



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