How to make Capers using Nasturtium seeds

Making nasturtium capers using nasturtium seeds is easy and quite delicious. It's not actually capers as capers comes from another plant Capparis spinosa.
In the sub-tropics here in SE Queensland, Australia nasturtium can grow prolifically and makes a beautiful groundcover during winter. The leaves and flowers are edible too. Usually the seed pods dry on the vine towards the end of winter and fall off, remaining in the soil until next autumn when they germinate. The dry seed pods can also be ground up and used as a pepper.

[@heathermac8725]

What a lovely video! It is already worth enjoying for the relaxing birdsong and sound of running water and overall calm presentation alone ... even without the actual informative content, which of course is also wonderful knowledge to find out about. Sharing to f/b.

[@colleenpritchett6914]

Thank you for this excellent presentation. I read about doing this and was super excited but found little information. But this is now corrected!
I am teaching a small course of food preservation and I will be including your link! And I’ve subscribed

[@tropifiori]

Thanks

[@kwall1464]

Thanks!

[@WilderDust]

Good information, lovely garden and gorgeous hair! Thanks Maria.

[@BautistaYarisantos]

Amazing, I'll definitely try it out. Thanks for sharing!

[@roqartstudio]

Thank you for this video, awesome idea.

[@doriswoo4455]

Love your presentation.

[@thinklikenature6450]

Great video 👍

[@meggrunwaldt7353]

Loved the recipe..would like to know for how long they are safe to keep.

[@mariapage4753]

I've had a jar in the fridge for 2 years... still good

[@ginad3655]

I just found your channel and thought this was quite interesting. I usually add capers to an Italian style dressing I make for salads. Would the nasturtium caper give that same type of flavor? I am looking forward to trying this out! Thank you for sharing - and good to know I can use the seeds as ground pepper!

[@mariapage4753]

No don't expect the same flavour ;) If you did a blind tasting, they wouldn't compare. I should probably have titled the video "mock" capers. I love them, a bit spicy and they have a crunch unlike capers. The taste is quite different.

[@ginad3655]

@@mariapage4753 Thanks for the response. I will make the mock capers anyway - sounds really interesting!

[@hbg8683]

Wow Beautiful

[@paulfitton285]

I do like this recipe and thank you, but I think I prefer the Italian way where they just soak everything in pure salt without boiling it, mainly because I’m not sure About capers and what the cooking process destroys..

[@mariapage4753]

Sure thing... these are a 'mock' caper with a spicy, crisp flavour, not like a real caper ;) Thanks for your comment.

[@paulfitton285]

Hi Maria I meant to say your article is excellent and I didn’t mean to sound condescending, I’ve only had mine soaking for a week in salt but haven’t actually tasted any yet as it takes longer as you know so I may end up doing it your way… Thank you so much and all the bestI’ll keep you informed

[@lyndamoore4808]

You do not use the seed to make the caper. You use the seed to grow the plant that produces a bud that you use to make the caper.

[@mariapage4753]

I use the green seed pod before it goes brown, matures and self-sows. The bud becomes a flower and is separate from the seed pod.

[@withoutprejudice8301]

TOO much filler video to watch. Not wanting to be entertained. Give the info cut-&-dry. I believe you Brits say "get crackin!" when brevity is in order.

[@mariapage4753]

I appreciate your feedback. I never expected it to be everybody's cup-of-tea. FYI I'm not a Brit!