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 beautiful edible leaf offers up a vibrant citrusy flavor, bright and zesty, with a delicate yet ornate shape. Texture is silky with a delightful aroma.

For an edible leaf with the name of “beet blush,” this gorgeous crop sure isn’t shy. Grown at The Chef’s Garden in the dark, literally speaking, the result is a shiny, golden leaf with striking veins of red running through the middle.

Chef Bryan Moscatello hadn’t expected to become part of the culinary world despite the fact that he grew up in an Italian household where his grandmother cooked delicious traditional dishes. Life, however, had different plans for him—and when Bryan moved in his twenties to Aspen, Colorado to snowboard, he met plenty of amazing chefs who built upon the cooking knowledge he’d gained in Grandma’s kitchen.