Young leaves and flowers make an interesting peppery touch to salads. Immature green seeds can substitute for capers.
Although the blossoms appear delicate, they are actually very durable and make for vibrant and long-lasting garnishes, one of their best uses. Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. Their sweet, peppery taste (both in the leaves and in the flowers) adds to the enjoyment. In fact, it is for its tangy taste that nasturtium gets its common name. It comes from the Latin "Nasus Tortus" meaning convulsed nose, referring to the faces people made when tasting the spicy plant. Its scientific name is Tropaeolum majus.
Ideal for borders, windowboxes and hanging baskets; yellow, orange and red colors.
