Suzanne’s quest for a local salt option continues. And of course, Suzanne also has no pepper. In the meantime, she has found two good alternatives for seasoning the family’s food.
In the absence of table salt, Suzanne and family have started noticing that certain foods taste naturally salty — especially tomatoes and spinach. And, saltiest of all, there is celery. So instead of salt, the family is using dried, ground celery leaves.
They have also come up with a pepper alternative — nasturtium seed pods, which are dried and ground. If you still have nasturtiums in your garden, hunt for the seed pods and taste one fresh – it is like a burst of wasabi! Nasturtium seed pods can also be pickled (maybe even in rhubarb juice for Suzanne) as a locally grown caper. Of note, nasturtium flowers and leaves are also edible and have a mild wasabi-like bite to them. Try tasting one!
Nasturtium plant in blossom (left). Nasturtium pods after picking (right). These are then dehydrated, ground and used as a pepper substitute. Photos by Suzanne Crocker.