Nasturtium

Description:

The alternate leaves are hairless, peltate and entire or palmately lobed. The petioles or leaf stalks are long and in many species are able to twine round other stems to provide support.

Notes:

All parts of T. majus are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent ofwatercress, and is also used in stir fry.