The taste is initially sweet, but the taste then transcends to a hot and peppery, radish like watercress.

Nasturtium flowers can be mixed with chives, the blossoms blend tastefully with potato salads or omelettes, bringing exotic flavours to your dishes.

These edible flowers are an exciting colourful addition for garden cocktails, just freeze the nasturtium flowers in ice cubes or just float the flowers in the jugs.

In the world of edible flowers, nasturtiums are one of the tastiest surprise. In Latin nasturtium means, a twist of the nose, while most edible flowers have a subtle flavor, nasturtiums hit the palate with their peppery taste.

These beautiful flowers are so aesthesics, Nasturtiums are popular with chefs and home cooks because their colorful flowers not only dress up your dishes, they’re high in vitamin A, vitamin C , and vitamin D.

The Nasturtiums are a favorite for their bright cheery faces brightening the kitchen even on the dullest days.

Nasturtium produces colorful flowers all summer and attractive water lily-like foliage, Nasturtium is both a decorative garden annual as well as a useful culinary herb.

There are two types of nasturtium a trailing type, Tropaelum majus that can be guided to climb or to spread or the bush type, Tropaelum minus.

Nasturtium flowers can be used in green salads, potato salads, egg dishes and seafood dishes as well as vinegars adding beautiful edible decoration to foods.

Nasturtiums have a high concentration of vitamin C and are a natural antibiotic. Eating one to two flowers and leaves three times a day benefits the treatment of minor colds and flu.