How to Make Stunning Nasturtium Leaf Dolmas with Garden & Wild Fillings

There’s something a little magical about nasturtium leaf dolmas. The name might sound fancy, but they’re really just tender leaves wrapped around a tasty filling—one you can make right from your garden and the hedgerows nearby.

In early summer, when nasturtiums spill over the beds like joyful, edible confetti, we gather the biggest leaves we can find. Their soft peppery bite makes the perfect wrap. And if you’ve got a few carrots, some garlic scapes, and a handful of wild greens like ground ivy, you’re halfway to a dreamy little plate of dolmas.

This recipe is simple, playful, and packed with flavour. It’s what we make when the garden gives us more than we planned, and the hedgerows call us out for a quick forage. It’s also one of those dishes that makes people stop and say, “Wait—what are these?” in the best possible way.

So if you’re looking for something new, beautiful, and easy to love, give these nasturtium leaf dolmas a try. They’re perfect as a summer starter, a forager’s lunch, or even a fancy picnic nibble. And if your kids are picky eaters? Let them help roll them! It’s like food origami with flowers.

Ready to wrap a little garden joy into every bite? Let’s get into it.

All About Nasturtiums

Nasturtiums are one of those happy garden plants that do it all. They grow fast, look beautiful, and you can eat almost every part of them—from the leaves and flowers to the seeds! Let’s dig in and learn why these cheerful plants are more than just pretty faces.

Quick Growing Guide: From Seed to Harvest in 6–8 Weeks

If you need a win in the garden, nasturtiums are a great place to start. Just tuck the seeds into warm soil after the last frost, and in no time—around six to eight weeks—you’ll have lush, leafy vines full of bright blooms. They grow well in poor soil and don’t need much fussing. In fact, too much rich compost can make them grow leaves instead of flowers!

Varieties Perfect for Leaf Use: Empress of India, Alaska, Jewel Mix

While most nasturtiums are edible, some are better for leaf-wrapping recipes like dolmas. Look for varieties like Empress of India with deep green leaves, or Alaska with its speckled white markings. Jewel Mix brings color and beauty, too.

Health Benefits: Anti-Inflammatory, High in Vitamin C, Antimicrobial

These plants aren’t just pretty—they’re powerful. Nasturtiums are packed with vitamin C and have natural antimicrobial properties. They’ve even been used in folk medicine to help with coughs and sore throats.

Edible Flower and Leaf Uses in Cuisine

You can toss the flowers into salads, chop the leaves into herby butter, or use both in wraps, pestos, or teas. Even the seeds can be pickled like capers! Their peppery flavor adds a spicy twist to whatever you’re making.

Garden Benefits: Attracts Pollinators, Deters Pests, Great Companion Plant

Best of all, nasturtiums help your whole garden thrive. Their bright flowers bring in bees and butterflies, while the leaves help keep pests like aphids away from your other veggies. Plant them near cucumbers, beans, or tomatoes for a happy little ecosystem.

All About Carrots

Carrots are one of those friendly vegetables that show up in almost every garden—and for good reason. They’re easy to grow, sweet to eat, and packed with goodness. In this recipe, grated raw carrot brings just the right touch of crunch and color. But there’s so much more to love about this humble root!

Nutritional Benefits of Raw Carrots

Carrots are like little orange powerhouses. They’re full of beta-carotene, which your body turns into vitamin A—great for your eyes, skin, and immune system. Plus, they’re rich in fiber, helping keep your digestion happy. And when you eat them raw, you get the full dose of all that natural goodness.

Why Grated Carrot Works So Well in Dolmas

Grating carrots into dolmas brings in a gentle sweetness that balances the peppery nasturtium leaves. They also add a nice bit of texture—just enough crunch to keep each bite interesting without being overpowering. It’s like a tiny burst of sunshine in every mouthful.

Growing Carrots at Home

Carrots are surprisingly easy to grow at home if you have loose, sandy soil. They need space to stretch their roots, so plant seeds a few inches apart. Keep the soil moist while they germinate, and in a couple of months, you’ll be pulling up your very own crunchy treasures.

Best Heirloom Varieties for Flavor

Heirloom carrots come in all sorts of shapes and colors. Nantes are sweet and crisp, perfect for snacking. Chantenay are short and stout—great for heavy soils. And Purple Dragon adds a pop of color and a slightly spicier flavor. They’re a feast for both the eyes and the taste buds!

Storing Carrots & Using the Tops

Once harvested, store your carrots in the fridge with the tops removed—they’ll last longer that way. But don’t toss those greens! Use them to make carrot top pesto, add them to broths, or chop them into salads. It’s a tasty way to go zero waste and use every part of your harvest.

All About Ground Ivy

Ground ivy might not look like much at first glance, but once you get to know it, it becomes a quiet little star in the forager’s kitchen. This creeping herb, also known as Glechoma hederacea, grows low and lush—and it’s been used in folk remedies and cooking for centuries.

How to Identify Ground Ivy Safely

Before you forage, let’s talk about what to look for. Ground ivy has roundish, scalloped leaves that grow opposite each other on square stems. In spring, you’ll notice tiny purple flowers peeking out. It also has a soft, slightly minty smell when crushed. Always double-check with a reliable plant ID guide—especially if you’re just starting out.

When and Where to Forage It

You’ll usually find ground ivy in shady, damp areas like under hedgerows or along garden paths. It begins popping up in early spring and keeps growing through early summer. Once you spot a patch, you’ll start seeing it everywhere! Just be sure to harvest away from roads or sprayed areas.

Health Properties of Ground Ivy

Traditionally, ground ivy was brewed into teas or tonics to soothe digestion, ease inflammation, and clear up congestion. While we don’t make medical claims, it’s fascinating to see how many cultures have turned to this little plant for comfort and care.

Culinary Uses: Fresh, Bright & Minty

In the kitchen, ground ivy has a lively, herby taste—somewhere between parsley and mint. It adds a zing to salads, pestos, and in this recipe, it lifts the dolma filling beautifully. You don’t need much—a little goes a long way!

A Quick Note on Safety

Like many wild herbs, ground ivy is best enjoyed in moderation. Avoid it entirely if you’re pregnant or breastfeeding, and when in doubt, consult a herbalist. A sprinkle here or a few chopped leaves there is just enough to enjoy its bright, earthy flavor safely.

Why These Ingredients Work So Well Together

There’s a little bit of magic in this mix of garden and wild-grown treasures. Each ingredient brings its own personality to the plate—and when you wrap them up together in a tender nasturtium leaf, they truly sing.

Let’s look at the flavors first. Nasturtium leaves give a bright, peppery bite that wakes everything up. Then, the grated carrot adds just the right amount of natural sweetness and a bit of earthy crunch. Garlic scapes, still young and gentle, bring a soft savory note—almost like a whisper of garlic without the sharp edge. And then there’s the ground ivy, with its fresh, herby taste and a hint of astringency that ties everything together like a ribbon on a gift.

But this dish isn’t just about flavor—it’s about texture too. The leaves are soft and pliable, while the filling is tender with just enough crunch to keep it interesting. Plus, it’s beautiful! The vibrant greens and cheerful oranges make this one of those dishes you almost don’t want to eat because it looks so lovely.

Even better? It’s packed with goodness. From vitamins A and C to antioxidants and gentle digestive helpers, this recipe is as nourishing as it is tasty. It’s perfect for anyone who loves whole food, wild greens, and cooking with care.

Full Recipe – Nasturtium Leaf Dolmas with Carrot, Garlic Scapes & Ground Ivy

Final Thoughts: A Wild Bite of Beauty

So, there you have it—a humble little dolma, reimagined with the joy of garden gathering and wild-foraged treasures. What begins with a few fresh leaves and a bit of grating turns into something much more. It’s not just a recipe; it’s a way to slow down, look around, and eat with the seasons.

First, you notice the colors. Then, the textures. After that, the flavors bloom one by one. The peppery nasturtium wraps around the sweet crunch of carrot, the mild garlic scapes, and the bright green spark of ground ivy. Together, they sing—each ingredient lifting the next.

Even better, this recipe is as flexible as it is flavorful. You can add grains, switch up the herbs, or even tuck in a crumble of soft cheese if you’d like. Because sometimes, the best recipes are just starting points, inviting you to play.

Plus, making these dolmas is just plain fun. While you wrap and roll, you’re not only feeding yourself—you’re connecting with your garden, your wild spaces, and your own creativity.

If you’re craving more of that kind of simple, seasonal magic, don’t stop here. Be sure to check out what else we’re making in June for even more fresh-from-the-garden ideas. From petals to roots, there’s a little something for everyone.

So go ahead—grab a leaf, gather a few things, and roll your way into something lovely. Dinner just got a little more alive.