NASTURTIUM

If you’ve only eaten one kind of fresh flower before, chances are it was a nasturtium. Related to the brassica family (cabbage and cauliflower), nasturtium blooms and leaves are tasty and slightly peppery with the darkest blooms containing the most flavour. The vibrant petals are at their best in salads or as a foil for eggs or cheese. The buds can be pickled and used in place of capers. When using the whole flowers you should pull off the back spur as these sometimes house small insects.