Farmer Lee Jones / March 14th, 2012
Most of you know that nasturtium flowers are edible, but did you know that the leaves are as well? They deliver a subtler citrusy spice than their colorful blossoms, and they’re packed with vitamin C.
Broad and flat like little lily pads, the leaves are used by some chefs as vessels for one bite dishes. Chef Uwe Opocensky at the Mandarin Oriental Hotel in Hong Kong chose a more organic presentation, which he humorously called “Pond.” He included both the variegated and solid versions for variety.