Nasturtium (genus Tropaeolum) - All parts of the members of this genus are edible except for the roots. The leaves and stems have a peppery flavor and may be used as a substitute for watercress. The beautiful yellow and orange flowers also have a peppery flavor and make an eye-catching addition to salads. They can also be finely chopped and used to flavor butter and sauces. The immature flower buds can be pickled and used like capers.
Garlic Chives - a hardy perennial herb with strap-shaped leaves and straight thin taller white-flowering stalks. With a delicate garlic flavor the stems and blooms are both edible and used extensively in oriental dishes. Store garlic chives in a plastic bag in the refrigerator for up to a week. They may be snipped with scissors and used fresh or in cooked dishes. It's important to harvest your garlic chives, by clipping them almost to the ground. This keeps the plant producing fresh leaves.
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