Nasturtiums aren’t just pretty garden blooms—they’re edible, flavorful, and a brilliant way to bring color and spice to your cocktails.
With their bold hues and peppery taste, nasturtiums are a favorite among creative mixologists looking to elevate their drinks with floral flair.
Best of all, they are easy to grow. Seriously, you throw some seeds in a pot of dirt and they spring up in no time.
I’ve accidentally grown them in pots I never thought I planted nasturtium seeds in; they are like weeds in some ways, but oh so worth it (and easy to rip out if they spread across your garden).
What Are Nasturtiums?
Nasturtiums (Tropaeolum majus) are flowering plants known for their round leaves and vibrant blossoms that come in shades of orange, red, and yellow.
They’re native to South America but have made their way into gardens and kitchens around the world thanks to their beauty and bold, radish-like flavor.
They are extremely easy to grow, even in California, but be forewarned —they can act like weeds and take over.
Other names you might hear:
- Indian Cress
- Monk’s Cress
- Tropaeolum
They are not related to the nasturtium genus of watercress (Nasturtium officinale), though the name is sometimes confused.
Always check the Latin name (Tropaeolum majus) when foraging or purchasing seeds.
Are Nasturtiums Safe to Eat?
Yes—nasturtiums are entirely edible, including the leaves, flowers, and even the seed pods (which can be pickled like capers).
They are not toxic to humans or pets when organically grown and pesticide-free.
Important tip:
Avoid using nasturtiums from nurseries or florists unless they are labeled organic or edible—many decorative flowers are treated with chemicals that are not safe to ingest.
How to Use Nasturtiums in Cocktails
Their peppery, slightly sweet taste and dramatic look make nasturtiums a fun and flavorful addition to drinks. Here’s how to use them:
1. Garnish
Float a full blossom on a sour, fizz, or spritz. The bold colors look gorgeous against clear or brightly colored drinks. Personally, I love the red and yellow ones as a garnish in cocktails.
2. Flavored Syrup
Make a nasturtium syrup by simmering the petals (and even leaves) with sugar and water. This floral-herb syrup adds a spicy kick to lemonade-based drinks, gin cocktails, or vodka sodas.
3. Infused Spirits
Infuse gin or vodka with nasturtium flowers for a subtle herbal bite. Let petals steep in alcohol for 3–5 days, then strain and bottle.
4. Ice Cubes
Freeze petals into ice cubes for a show-stopping addition to summer cocktails or mocktails.
5. Savory Garnish
Pair with savory elements like cucumber, basil, or cracked pepper for cocktails that lean into herbal or umami territory.
What Pairs Well with Nasturtium?
- Spirits: Gin, vodka, blanco tequila, aquavit
- Herbs: Basil, tarragon, mint
- Fruits: Lemon, lime, cucumber, melon
- Other flavors: Black pepper, ginger, elderflower, honey
Flowers to Avoid
While nasturtiums are safe, make sure you don’t confuse them with look-alike flowers that are not edible, such as:
- Tropaeolum species not labeled for consumption (rare, but double check)
- Any similarly colored blooms not verified as edible
Always source your edible flowers from reputable suppliers, or grow your own organically.
Nasturtiums are a beautiful, spicy, and completely edible way to dress up your cocktails.
Whether you’re infusing gin, crafting floral syrups, or just garnishing with a pop of color, these vibrant blossoms are as versatile as they are eye-catching.
Ready to try them out? Start with a simple gin and tonic and top it with a nasturtium bloom—you’ll never look at a garnish the same way again.
