Put on a dish and pour over French dressing. This can be garnished with other flowers, a very striking one would be borage. Make a fish relish and add anchovies and spread on nasturtium leaves, sans stems. Roll into cigaretttes and tie with thread. Steep in vinegar seasoned with bayleaf, thyme and slat.
White wine can take the place of the vinegar.
Garnish with nasturtium flowers. Comtesse Berjane recommends serving stuffed nasturtiums with Sauce Chantilly - mayonnaise thinned slightly with whipped cream. Make a paste of the flowers and half the sugar. Reserve the balance of the sugar for tyrup and add the lemon juice and flower paste. Nasturtium symbolizes patriotism.