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Nasturtiums

The use of nasturtium flowers and leaves in salad is so common we'll leave this to anybody's decorative ingenuity, merely suggesting that the improved double varieties are all the more striking. The leaves are best in the salad and the flowers for dressing, but both are very effective when used for tying the stem around lettuce rolls filled with cheese and things like that. The leaves flavor vinegar nicely and the green seed pods make swell capers. But the French have two tricky recipes that are well worth knowing: