Nasturtium buds also have their place in the kitchen. They can be pickled and used in place of capers, although I think I'd have to have a very large patch of nasturtiums before I'd sacrifice those beautifully dramatic blooms to eat the buds. The chopped leaves also make a zesty addition to mayonnaise or vinaigrettes. More sun and heat, the spicier the taste. So if you are looking for a milder tang, choose flowers from nasturtiums grown in shade or semi-shade.
Most varieties can survive when grown in partial sun.
Ideally, nasturtiums like to be in full sun, with moist, well drained soil. Since it is considered an annual, plant the seeds in spring when the danger of frost has passed. Once they are established, nasturtiums will continue to spread and bloom until the first frost, with little more than the occasional sprinkling. They are useful as border plants, creating a colorful and dense edge. The trailing variety cascades dramatically down walls or tumbles brightly out of hanging baskets.