Credit: Carolyn Herriot

I grew these ‘Glorious Gleam’ trailing nasturtiums on the same willow obelisk as I grew sugar snap peas. They were perfect partners, because when the peas were harvested in July the nasturtiums went on to claim the entire structure, and provided me with a wonderful crop of nasturtium seeds with which to make false capers.

Nasturtium Capers
Makes 1/2 cup
2 tablespoons salt
1 cup water
1/2 cup nasturtium seedpods (using young pods that are still green and soft)

3/4 cup white wine vinegar
2 teaspoons sugar
1 dried bayleaf
2 sprigs of fresh thyme

Bring the salt and water to a boil in a small saucepan. Put the nasturtium seedpods in a half-pint glass jar and pour the boiling brine over them. Cover and let soak at room temperature for 3 days.
Drain the seedpods. Bring the vinegar, sugar, bay leaf and thyme to a boil. Pour over the seedpods and let cool. Cover the jar and refrigerate for 3 days before using. (Keeps for 6 months in the refrigerator if covered in vinegar.)