Zesty Nasturtiums

The flowers, leaves, and seed pods of nasturtiums are all edible and
their flash and dash has made many a cook look like a pro. The flavor
is tangy and mustard like, with an added perfume and sweetness.
Harvest flowers just as they open. Swish them in water and look for
baby earwigs and snails hiding in the blossoms. The easiest way to
use nasturtiums is to sprinkle them over salads. Try adding small
whole leaves and petals removed from the flowers. Both leaves and
flowers are great minced and incorporated into butter or cream
cheese, and used to flavor oils, vinegars, and dressings.

Immature seeds can be pickled and used as you would capers in
salads and on pizza. And, of course, there are few garnishes more
lovely than nasturtiums. When using nasturtiums in a dressing try
tempering their bite with honey or fruit juice. When combining them
with salad greens select cresses and baby mustards, which have a
similar flavor, and balance them with mild lettuces. When it comes to
their colors, you might like to feature all one color one time, then
include the whole spectrum for a totally different effect the next time.
One thing is probably certain, once  you have tried nasturtiums in your
cooking, it will be hard to live without them.

source unknown