Nasturtium has many varieties. It has round flat leaves with red, yellow or orange trumpet like flowers which appear from midsummer to midautumn.
Both the leaves and flower buds have a slightly peppery flavor reminiscent of Watercress and are used to add bite to salads and sandwiches as well. Whole flowers make a stunningly beautiful and exotic garnish. The flowers may also be chopped and used to flavor butters, cream cheese and vinegar.
The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery.
There is also a species found in the Andes which is grown as a vegetable tuber crop.