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.
The Martha Stewart Show, May 2010
- 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.
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