Juicy heirloom tomatoes sit atop peppery nasturtium leaves and flowers – serve with balsamic glaze and vegan feta – yum!

Edible nasturtiums add a mildly sweet and lightly peppery touch to a summer salad.

Zucchini pasta with nasturtium pesto and cherry tomatoes is a very delicious and low carb meal for your dinner (In German with translator).

Perfekt for a picnic! This delicious chicken sandwich comes along with vegetables and nasturtium pesto. (In German with translator)

A pretty salad of nasturtium flowers and leaves. The spicy taste of nasturtium is paired with milder greens, walnuts, and a fresh dressing.

Pickled Nasturtium Seeds taste similar to capers and can be used in any recipe that calls for capers.

A beautifully green Anti-Inflammatory Nasturtium Pesto. A great way to use those peppery green leaves of the nasturtium plant.

Nasturtium flowers add color and peppery bite to the creaminess of chèvre, avocado and soft-cooked egg over potato and dill-chive pesto.

Casarecce with pancetta, chanterelle, and nasturtium

White pizza with garden herbs and nasturtium leaves- Easy summer dinner!

Grapefruit, avocado and rocket salad topped with nastertium flowers and basil

Our delicious Nasturtium Pesto. Nasturtium are very rich in vitamins. This delicious pesto is great over pasta, pizza and as a dip.

Wonderful summer salad with sorghum, vegetables, herbs ad flowers (in English & Polish)

This summer garden salad combines the exotic, savory notes of Korean’s national dish with crisp greens and blossoms.

Make a statement at your next summer dinner with a colorful and flavorful Carrot and Dill Salad With Nasturtiums.

Naturally vitamin-packed nasturtium lassi with cardamom. Perfect for hot summer days!

Farmer’s market salad – Sunflower shoots, nectarines, avocado and coconut oil dressing

Nasturtium and Mint Ice-pops. Three ingredients are in this refreshing icy concoction.

Nasturtium leaf gnocchi with giant couscous, feta and olive oil. Also known as Noquis or Nhoque in South America.

Edible flowers and how to use them

A twist on the classic basil leaf pesto using nasturtium leaves gives a peppery flavour.

Lovely pasta the early autumn way with beetroot leaves and cress blossoms – healthy, vegan and delicious.