Long before it became associated with the labor movement and civil unrest, the 1st of May was a Celtic festival celebrating the fertility, the renewal of springtime, and the coming summer crops. Marked more by flowers and bonfires than any food or drink, it’s not exactly high on the list for modern revelry. That said, there’s no reason why we can’t have our bouquets and eat them, too.

Nasturtium are some of my favorite edible flowers for their shockingly vibrant red, orange, and yellow tones, but most importantly when we’re talking about food, the spicy bite they conceal in those bold petals. Peppery, like a spicy mustard in flavor, they’re reminiscent of watercress and go a long way to add a bright punch in any fresh dish. The leaves, seed pods and flowers are all edible although of course, the blossoms have the most brilliant visual impact. Beyond that eye candy factor, they’re quite the little nutritional powerhouses, high in vitamin A, C, and D.

For the super thrifty, buds and seeds can be pickled and used as a substitute for capers. Used in concert with the flowers, you’re well on your way to a unique seasonal treat.

Another approach to preserving your harvest is to turn the greens into pesto. Use right away or freeze in cubes for long term storage. Simply pop out a cube or two and thaw directly in hot pasta to enjoy the fruits (and veggies) of your labor all year round.

Make the leaves into a Greek-inspired meal by using them to prepare dolma, instead of the traditional preserved grape or fig leaves. Chose larger leaves to accommodate a greater volume of filling and steam lightly to make them a bit more pliable before rolling.

Anywhere you might use tender greens like spinach or arugula, nasturtium leaves can fill in the gaps, too! Shred them into thin ribbons and incorporate into quick stir fries, soups, and of course both raw and lightly wilted salads.

Consider stuffing the blossoms with cashew cheese and serving them chilled or flash-fried like you would with baby squash blossoms. Since I find it almost impossible to track down the latter at any reasonable price, the allure of a readily available, completely free, foraged alternative is too much to resist. They’re brilliant served all by their lonesome, or used to top crackers, sliced cucumbers, or toast.

Speaking of toast… As you can see from the photo above, one of my favorite ways of highlighting the bright flavors or bold colors of the nasturtium is to simply use it as a toast topper. Instantly elevate the mundane, everyday slice of bread to something Instagram-worthy, and awaken your taste buds with the surprising peppery pops of flavor they conceal. Once you have these potent and beautiful blossoms in hand, there’s truly no way to go wrong.

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