Size:	Choose 50 or 100 count.
Features:	Choose Blossoms, Leaves, or a Mix
Season:	Year Round
Origin:	New York & California

Nasturtium Blossoms
Edible nasturtium flowers (aka Indian Cress) can be used as a cake decoration, garnish, or salad ingredient. They have a mild, watercress-esque, peppery flavor similar to, but sweeter than, the flavor of the leaves. 

Nasturtium blossoms are sold as a blend of flower colors which vary with availability but can include red, yellow, cream, and others.

Nasturtium Leaves
Dark green with white lines drawing into their centers, nasturtium leaves have more bite than the blossoms, they can also be used as a garnish or as a salad green as part of a mix.

Storage: Store nasturtium blossoms and leaves in the refrigerator in their plastic clamshells.  If they start to go limp, you may be able to refresh them by dipping them briefly in ice water right before serving.

Shelf Life: Up to ten days.

The most common usage for edible nasturtiums as a bright garnish or cake decoration. The blossoms can also be used as an ingredient (either whole or as petals) in salads, tea sandwiches, compound butters (how to make compound butter), or on finished omelettes. They can also be stuffed or filled with pre-cooked creamy salads like crab (crab salad recipe), lobster, chicken, egg, tuna, or small-diced potato.

Nasturtium leaves can also be tossed in salads, stuffed like grape leaves, or used (chopped) to top finished dishes (particularly soups or egg dishes) as you would microgreens.

Other flavors to pair nasturtium with include chives, cream cheese, chicken, seafood, mascarpone, blue cheese, cucumbers, mint, pears, nuts (especially almonds or walnuts), or apples.

Edible Flower Recipes

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