Nasturtium Native to the Andes.
Plants bloom all summer and fall.
Nasturtiums provide generous color in beds, mass plantings, hanging baskets, pots, and edging. Both flowers and leaves can be used to add tangy flavor to soups and salads, and the unripe seeds can be pickled to use in place of capers. The flowers make an attractive garnish for salad bars or plates. The flavor is sweet with a mildly spicy taste. Perfect for childrens gardens.