Nasturtium (genus Tropaeolum) – All parts of the members of this genus are edible except for the roots. The leaves and stems have a peppery flavour and may be used as a substitute for watercress. The beautiful yellow and orange flowers also have a peppery flavour and make an eye-catching addition to salads. They can also be finely chopped and used to flavour butter and sauces. The immature flower buds can be pickled and used like capers.