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Nasturtium Bouillon

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.

  • Yield: Makes about 6 cups

Source: The Martha Stewart Show, May 2010


  • 8 cups nasturtium calyx
  • 6 cups mineral water


  1. 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.

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