All parts of this beautiful plant are eaten except the roots. Young leaves and stems add a peppery accent to salads and sandwiches, or be can used in dishes as a watercress substitute. The flower blossoms may be minced and used to flavor butter, cream cheese or vinegar, and the whole flowers are colorful and delicious in salads or as a garnish. Nasturtium seeds and immature flower buds can be pickled and used like capers. See also flowers, edible.