CULINARY USE

If you've dined at a restarunt
which serves flowers in their salads,
then you may have tasted a Nasturtium.

Nasturtiums are edible and add a bright, attractive touch
to a salad of mixed greens.

They are great as picked flowers.

Place them in a small, decorative vase and they
will last for up to five days.

Tradition of using Nasturtiums as spicing in food
traces back to the late 18th Century.

Both the flowers and the leaves
of the nasturtium plant are hot and peppery to taste.

Leaves have often been used as a substitute
for watercress and they contain very high amounts of vitamin C.

Nasturtium flowers, leaves and immature seed pods
have a tangy taste like water cress, and the colorful
flowers really brighten up a green salad.

Add some nasturtium flowers to an herb vinegar.

Immature pods can be pickled.

Mature seeds can be roasted for eating
out of hand or used like black pepper.

Nasturtiums are a short green leaved plant with blossoms
that range in color from red to orange to yellow.

These continuous bloomers require no maintenance and will
fill any sunny spot in your garden.