Best known for their blazing red, orange and yellow edible flowers, few people are aware that the leaves of the nasturtium are also edible. Initially sweet, the flavour rapidly develops into a strong, peppery flavour akin to mustard, wasabi, or a much stronger watercress flavour with a hint of the fragrance of the flower. They accompany salads or steak equally well.
A good source of micro elements such as potassium, phosphorus, calcium and magnesium, and macro elements, especially of zinc, copper and iron. Nasturtium has traditionally been used for medicinal purposes and is thought to have antimicrobial, antifungal, hypotensive, expectorant and anticancer effects.