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.

Even the names of our edible viola flowers are utterly delicious: banana cream, blackberry sorbet, blueberry cheesecake, lemon meringue, orange marmalade, and much more. Our chefs use these delightful beauties in innovative ways on their plates and in their glasses—and here’s what four of them have to say about their love of the edible viola.

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.

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.