Nasturtium Tropaeolum majus
THESE brightly-coloured annuals have a long history of use in salads as leaves, flowers and seeds. The young leaves have a peppery, watercress-like flavour which can dominate, but the milder tasting flowers can be used in abundance. Varieties can be bushy or trailing, with beautiful colours from cream to orange to mahogany red. There is even a variegated-leafed variety (Alaska), and a red-leaved variety (Empress of India). The flowers are quite large for using whole, but individual petals are delightful.
Nasturtiums do best in poorer, well-drained soils in full sun. Too much fertility and the leaves outgrow the flowers. Sow after all danger of frost has passed or inside in pots for transplanting.