Profile
Nasturtium “Alaska Marble” has a spicy, gently mustard-peppery
flavor that can wake a dish up immediately. The leaves are round,
decorative, and on the plate they feel much more expressive than
a standard green garnish.
It is one of the more demanding and slower-growing microgreens,
but the result is worth it. Its appearance and bold flavor make
it a favorite in fine dining kitchens.
🪴 Growing Method
- Soaking
Nasturtium seeds are larger, so soaking them in water for 8 to 12 hours before sowing helps soften them and supports a more even start.
- Sowing
Sow more loosely than tiny seeds. Press them into moist substrate and cover them with a thin layer so they have good contact and do not dry out.
- Moisture
Keep the substrate evenly moist, but not waterlogged. Nasturtium dislikes both drying out sharply and sitting in water.
- Dark germination phase
Keep the tray covered in the dark for about 5 to 7 days. It grows more slowly, so give it time and stable conditions.
- Light and harvest
After uncovering, move it to a bright spot. Harvest when the leaves are firm, round, and beautifully decorative, often after about 18 to 25 days.
How to Use It in the Kitchen
- 🥩 With beef, duck, or richer meats where it cuts through fat beautifully
- 🐟 With fish and seafood as a spicy, elegant finishing detail
- 🥗 In salads with citrus, yogurt, or herb dressings
- 🥚 On eggs, tartlets, canapes, and small fine dining snacks
- 🍽️ For plating when you want a round leaf to act as a strong visual point
Pink tip
👉 Pink tip: For me as a chef, this is my favorite microgreen. I
enjoy its flavor the most, it gives me the most joy when plating,
and I have a small chef's love for it 🌿
Use it with intention. It is strong in flavor and visually bold,
so a few leaves are often enough to make a plate feel more
considered 💚
