exclusively Skirt in the Kitchen
Nasturtiums and oranges evoke the sunny essence of summer into fall, that feel-good reason for planting flowers in the garden. They are delicate and thin-petaled, and they look so Victorian. I get a little whimsical just looking at them and then contemplate all that they contribute in the way of nutrients.
I planted these by seed since I wanted them to be raised organically. I not only planted them for my own enjoyment, watching them grow, how they made the side garden such a picture with their presence, but I took in the aspect of planting them for food. The first thing I planned on doing after they had reached maturity was to make a Nasturtium salad, and that I did! Their round coin-like leaves are just as edible as their bright blooms of yellow, orange, and red. They rock a garden! They are peppery, reminiscent of watercress.
The Tropaeolum majus breed of the Nasturtium family, “Flashing Flowers”, originated in the Andes from Bolivia. It is naturalized of hybrid origin in the United States. Not only ornamental, but used medicinally as well as for culinary purposes. They have as much vitamin C as parsley.
In a blender, make the salad dressing. 
Freshly squeeze the juice for 1/2 cup and pour into the blender. 
Quarter half a red onion and add to the blender; plus 1/2 cup extra-virgin olive oil, 4 or 5 Nasturtium flowers, 2 tablespoons apple cider vinegar, lemon thyme, red pepper flakes, kosher salt and lemon pepper to taste, and half the amount of 1/3 cup (1/6 cup) Rose Sorghum… Any flavored honey will work accordingly as will plain honey. The rose-flavored sorghum or rose-flavored honey seems to accentuate the orange juice and Nasturtiums well, making the salad dressing the best flavor over all.
Taste for more salt and pepper if needed before pouring over salad. Nasturtiums alone in a salad without other green leafy vegetables are just as good with the dressing. 
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