They look beautiful in salads - both leaves and flowers. I love radishes, so the taste of nasturtiums is welcomed by me. My family enjoys mostly "presentation".

try putting them in a sandwich with smoked mozzarella, tomatoes, basil, rosemary, and olive oil balsamic vinaigrette! (most ingredients from the garden, if possible!)
Ann

Nasturtium petals make a very colorful and tasty pesto. The recipe was in the LA Times Food section a few years back - from a market farmer (in an article on LA area farmers markets).

I like to just eat them while I'm in the garden. I also really like them in an egg salad sandwich in place of watercress.

You can pickle the green seeds as a caper substitute. The leaves are nice rolled around a blob of any soft cheese.

It has a peppery radish taste. That's why it is used mostly as an garnish and to jazz up a blander dish. Not usually eaten plain on its own. I once went to a party where nasturtium flowers were served with a cream cheese/chive mixture piped into the flowers. Yum!

For the leaves, any way that you would use watercress (if you would use watercress). The whole leaves can also be used in place of lettuce underneath something, preferably something small enough for the shape of the leaves to show.

The garden nasturtium is native to the Americas, and its botanical name is Tropaeolum, while the botanical name Nasturtium refers to a different European genus. Nasturtium officinale is the common watercress, and I think that Tropaeolum came to be called nasturtium because of the similarity in taste.