Almost every gardener has them growing on their property; those gray-green lilypad-shaped leaves that grow in clumpy vines and produce cheerful red and yellow flowers. But did you know they are edible?Both the leaves and flowers of nasturtiums make a wonderful addition to a salad. The leaves are peppery like arugula, and the flowers are delicate with a subtle spiciness. Simply throw in a salad and toss with a little lemon juice, olive oil, salt, and garlic, and dig in! The leaves go well in a burrito or a stir-fry, and the seed pods can be pickled.
These hardy plants grow well in most climates and are perennials. They also do fine in containers if you don't have much space.