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Pronunciation: [nuh-STER-shuhm]

All parts of this beautiful plant are eaten except the roots. Young leaves and stems add a peppery accent to salads and sandwiches, or can be used in dishes as a watercress substitute. The flower blossoms may be minced and used to flavor butter, cream cheese or vinegar, and the whole flowers are colorful and delicious in salads or as a garnish. Nasturtium seeds and immature flower buds can be pickled and used like capers. See also flowers, edible.