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.
(Image: Sunrise Seeds)