Nasturtium is an attractive annual plant that is grown for its edible flowers, leaves and seed pods. Flowers, leaves and seed pods have a light peppery flavor. Its flavor is very much like water cress. It is sometimes called Indian cress.

Flavor and appearance of summer salads are improved with the addition of a few chopped leaves and flowers. A few nasturtium flowers placed on top of a salad is most attractive.

Chopped flowers and leaves can be added to cottage cheese and spreads for sandwiches. One leaf or one flower is the quantity to add for each serving. Flowers and leaves can also be used to garnish foods as a substitute for fresh parsley.

Pickled seed pods are good substitutes for capers. Seed pods can be pickled by pouring hot vinegar on them. Add one teaspoon of sugar for each cup of vinegar. It takes one month to complete the pickling process.

The flowers of nasturtiums can be used to add flavor and color to butter. To make herb butter, one should blend one finely chopped nasturtium flower in one pound of soft butter. Then place nasturtium blossoms on the bottom and sides of a clear glass container. Face all flowers in an outward position. The flowers can be arranged inside the glass container by using a little butter to hold them in position. Fill the glass with butter and smooth the top. After a blossom is placed on top of the butter, cover the glass container and refrigerate. The time required for the butter to absorb the peppery flavor is 3 days. Nasturtium butter is good for serving on pancakes, toast and sandwiches.