Nasturtium calyx, the part of the flower that lies below the petals, makes an innovative flavoring for chef David Kinch's bouillon, which is used in his Nasturtium Risotto.
- 8 cups nasturtium calyx
- 6 cups mineral water
Place calyx in a large bowl; add water to cover. Cover bowl with plastic wrap and transfer to refrigerator. Let chill for 24 hours. Strain and discard calyx.