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Anyone ever try Nasturtium

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1vertical:

Peppery Flavored Flowers in a Saison ?

Well?

morticaixavier:
have not tried. would like to taste it though. I love nasturtiums in salad. I wonder what cooking would do to the flavour? maybe dry flowered?

1vertical:

--- Quote from: morticaixavier on June 25, 2012, 09:34:16 AM ---have not tried. would like to taste it though. I love nasturtiums in salad. I wonder what cooking would do to the flavour? maybe dry flowered?

--- End quote ---
Dry in secondary may be the way to go.  I am gonna have a plenty of them and so will try a little
boil of them in water to see what derives from that. What got me thinking about these was the flavor
and the lack of oils. An interesting spice addition for sure.  And coming into the hot
months of ambient for saison fermentation this will be a game on thing.

dbeechum:
Last year, I had Kim Wood's Duckalicious Saison. It was awesome. Nice and peppery. Here was the recipe from the article:

For 5.0 gallons at 1.062, 4.8 SRM, 6.6%ABV, 26 IBUs, 90 minutes boil
Malt / Grain / Sugar
8.75 lbs   Pilsner Malt
0.62 lbs   Munich Malt
0.37 lbs Wheat Malt
0.25 lbs Rye Malt
0.83 lbs Sugar
Mash
Single infusion – 147F for 90 minutes
Hops
0.83 oz   Williamette   Pellets   60 minutes
0.83 oz   Styrian Goldings Pellets   60 minutes
0.42 oz   Hallertau Pellets 0 minutes
0.25 oz   Styrian Goldings 0 minutes
Yeast
WLP565 Saison I and Wyeast 3724 Belgian Saison
Extras
1 small Kim Wood sized handfuls of Nasturtiums added with the knock out hops

1vertical:
Thanks Drew that just adds to the conviction that I should do this..... ;D

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