Zesty and peppery, the Latin word for nasturtium means “nose twist, referring to its robust flavors—so it’s clearly not a bashful plant. That said, talented chefs bring out the plant’s nuances in a wide range of creative ways. Here’s what four of them have to say.
This herb offers up a citrus-like taste as well as a nutty-spicy, salty-lemony one. Providing the perfume of citrus, the texture is tender and mild with the citrus coriander having edible lacy leaves and stem. The blooms, also deliciously edible, add beauty to the plates.