Nasturtiums (Tropaeolum majus / T. minus)

Vibrant funnel-shaped blossoms and lily-pad leaves with a bright, peppery bite—like a floral watercress. Petals bring color and snap to salads, grain bowls, open-faced sandwiches, and seafood; young leaves blitz into a vivid pesto or herb butter; fresh green seed pods make zingy “poor man’s capers” when quick-pickled.

Flavor & texture: Peppery (cress/mustard-like) with a faint sweetness; petals tender, leaves crisp; green seed pods sharp and crunchy.
Looks: 1½–3 in (4–7.5 cm) blooms in jewel tones (gold, orange, red, apricot, cream) with darker nectar guides; round, shield-like leaves with radiating veins.
Best uses: Salads, butter boards and compound butters, pesto/chimichurri, cream-cheese or ricotta toasts, stuffed blossoms (soft cheese/herb fillings), tacos and bánh mì, ceviche/smoked fish plates, deviled eggs/potato salads, herbed vinegars, quick-pickled seed pods.
Pairings: Tomato, cucumber, avocado, radish, citrus (lemon/lime), capers, olive oil, dill, chive, basil, mint, soft cheeses (goat, feta, ricotta, cream cheese), eggs, smoked salmon, new potatoes, quinoa/farro.
How to use: Rinse gently; pat dry. Use petals whole or torn; small whole blooms are gorgeous as-is. Leaves: slice into ribbons or blend into pesto (leaves + oil + nuts/seeds + lemon). Stuff larger blossoms with soft cheese. For “capers,” harvest firm green pods and quick-pickle in a 3–5% brine or vinegar for 3–7 days.
Harvest/storage: Pick newly opened flowers and tender leaves in the cool morning; gather green pods before they harden. Refrigerate dry in a lidded container lined with a paper towel; use within 2–4 days. Blossoms bruise easily—handle lightly.
Notes & cautions: Grow for consumption and avoid pesticides. Contains mustard-like compounds; the peppery heat can irritate sensitive stomachs—enjoy in culinary amounts. If you’re oxalate-sensitive or pregnant, moderate intake and discontinue if any sensitivity occurs.