Stuffed Nasturtiums

Nasturtium flowers have a spicy, peppery flavor, a little like a radish,
only sweeter and tangier. They are an excellent addition to salads
as is, and the unopened flower buds are a good substitute for capers
when pickled.

Nasturtium flowers, about four per person, or whatever is available
1 block of cream cheese, room temperature
1 clove of garlic, minced fine
1/2 T. chives, fresh if you have them
1 T. fresh chopped lemon verbena or lemon balm
(or lemon thyme, lemon basil, lemon catnip.....etc.)

Make sure flowers are clean and dry. Pick as close to serving time as
possible, but definitely the same day. Store in the refrigerator until
ready to use. Mix cream cheese thoroughly with herbs. Place 1 or 2
teaspoons of mixture (depending on size of flower) in center of flower.
Pull petals upwards to cover the cheese as much as possible. Press
lightly into cheese to stick. Serve.

source unknown