This summer, I’m growing nasturtium in a large clay pot that sits on my porch. I love the curvy, variegated leaves of this species and the yellow, orange and red flowers. The vivid warm colors stand out against the deep green foliage perfectly! So interesting that this plant is also edible – leaves and flowers both. High in vitamin C as well as manganese, iron, and beta carotene, it has been used in traditional medicine for years. So, the next time you make a salad, throw a few nasturtium petals on top – pretty and nutritional!