Nasturtiums (Tropaeolum majus) are edible flowers and leaves with a bright, peppery bite—fantastic for salads, toasts, tacos, and quick “caper” pickles from the green seed pods. Medium Plant (6" Pot).

Flavor & Uses: peppery (watercress/mustard), lightly sweet; great in salads, pesto or herb butter, cream-cheese toasts, deviled eggs, potato salad, seafood plates, and for pickling young seed pods.
Growing: full sun to light shade; moderate water; thrives in poor/well-drained soil; blooms spring–fall and often self-seeds; trail or climb with support.
Harvest: pick newly opened blooms and tender leaves; gather firm green pods for “poor man’s capers”; use flowers same day for best color.
Safety: grow for consumption and avoid pesticides; enjoy in culinary amounts—peppery compounds may bother sensitive stomachs.

Safety: grow for consumption and avoid pesticides; enjoy in culinary amounts—peppery compounds may bother sensitive stomachs.aaaaChatGPT said