Nasturtium

Notes:

All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. The mashua (T. tuberosum) produces an edible underground tuber that is a major food source in parts of the Andes.