I feel like I’m seeing it more and more.
Google lens says it’s Nasturtium.
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Yep. My backyard has a big patch. My wife brews tea from the whole plant.
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Have you seen the leaves scattered over something? Are they edible?
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Yes, a lot more lately. 100% edible.
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Lots of recipes online.
Excellent in salads if you enjoy other bitter greens.
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I haven’t seen them cooked, maybe it takes away some of the bitter.
Excellent, sharing that with my wife.
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Cool. I like sharp and sour more than bitter (radicchio = 
). But I am game to try them.
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Can’t hurt to try!
When we add the leaves and flowers to salad and top over a cooked pizza the bitter hit is nice but the tea is also a real favorite.
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They’re a popular ingredient for… bitters, which is why I know about them, although they seem to be trending in the fatherland, too, having encountered a few here and there on plates.
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@small_h if you do wind up enjoying the flavor, I encourage you to buy a seed packet and plant a container full. They are super easy, fast growing and unfussy as garden plants go.
The flowers are a little peppery.
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Yeah, I enjoy the peppery hit.
Unfussy as long as you don’t live in a hot, humid climate. Such as the DC swamp. They do grow like weeds in CA but here, they’re like cilantro. Happy in the spring until about June 1. Not happy all summer. Perhaps happy again in October when it cools down.
I’ve grown it from time to time but it does seriously attract blackfly. Leaves are peppery so a little is nice in a salad. Flowers are edible too and with deep reds and oranges can look stunning. . The seeds can be dried and then ground, like pepper, of which they also taste. Small leaves are a popular addition to restaurant plates here at this time of year (a welcome change from the .ubiquitous “micro leaves”
If you’re growing them, there is one variety which will climb up a trellis. Tried it once but it was all but destroyed by the blackfly so havent tried that one again. But maybe worth a try where you are - looked fantastic at first
And they were on pretty much every plate in high-end restaurants about 10-15 years ago - now they are back to more “normal” levels
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Just had them on a dish in Amsterdam (de Kas). So still being used.
My super sandy NJ land they apparently delight in. We have also had great luck seeding in store bought potting soil inside clay pots. Just leaves, no flowers if grown indoors. No black fly issue. If your water is too hard can be tho. I’ve seen that occur in NJ.
Glad we can.
