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The Kitchen Garden Cooking School

Nasturtium


Tropaeolum majus, Tropaeolum minus
Nasturtium

Brilliant colors, in orange, yellow, pink, peach, and red, blooming from summer to frost. Both the leaves and flowers have a sweet, peppery flavor similar to watercress and they add a spicy touch to salads. Lovely on cream cheese canapés or in Flower Butters.

Remove the long spur at the back of the flower for it may contain small insects. Use the leaves and blossoms in Summer Rolls, Quesadillas, Grilled Cheese, or to garnish salads, pasta, pizza, cakes, desserts, and beverages.

Edible parts:  Blossoms, petals, leaves


Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.