Almost every gardener has them growing on their property; those
gray-green lilypad-shaped leaves that grow in clumpy vines and
produce cheerful red and yellow flowers. But did you know they
are edible?Both the leaves and flowers of nasturtiums make a
wonderful addition to a salad. The leaves are peppery like
arugula, and the flowers are delicate with a subtle spiciness.
Simply throw in a salad and toss with a little lemon juice,
olive oil, salt, and garlic, and dig in! The leaves go well in a
burrito or a stir-fry, and the seed pods can be pickled.  These
hardy plants grow well in most climates and are perennials. They
also do fine in containers if you don't have much space.
(Image: Sunrise Seeds)