Herb
Tropaeolum majus
B tier
Tropaeolum majus is the common garden nasturtium—round shield leaves, spurred flowers in orange through cream, and a peppery cress bite in both leaf and bloom. Stems trail or climb; all aerial parts are edible when grown without systemic pesticides. Stuff flowers with soft cheese, chop leaves into butter, or pickle green seeds as poor-man’s capers. Heat softens the mustard punch; raw use shows the plant’s character best.
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History
Andean Tropaeolum entered European gardens after Spanish contact with South America.
Linnaean botany fixed Tropaeolum majus as the common nasturtium species.
Victorian kitchen gardens ate flowers and leaves as peppery salad garnish.
Edible-flower dining revived T. majus on restaurant plates worldwide.