Herb
Nasturtium
Nasturtium is an edible garden plant grown for peppery round leaves, bright flowers, and green seed pods used as a caper-like pickle. Leaves and flowers enliven salads; buds and immature seeds are pickled in vinegar and salt. Both trailing and bush types are culinary. Flavour is mustardy and watercress-like—the botanical name Tropaeolum is unrelated to true watercress (Nasturtium officinale).
Also known as: Tropaeolum tuberosum, Capucine
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History
Nasturtiums were domesticated in the Andes and carried to Europe after Spanish contact.
European gardens adopted nasturtium as an ornamental edible with peppery leaves and flowers.
Pickled nasturtium seeds became a household caper substitute in British and colonial cookery.
Restaurant plating revived nasturtium flowers and leaves as standard edible garnishes.