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Known as one of the most popular varieties in edible flowers, Nasturtium is always the first to be picked by chefs for its slightly peppery taste. Also known in Latin as Tropaeolum majus Nasturtium, it became popular in European flower gardens first not as a flower but as a vegetable or as a medicinal herb. Early Europeans described it alongside watercress (Nasturtium officinale) which is reflected in its peppery taste. In late 1700s, the renowned Swedish botanist Carolus Linnaeus found the resemblance between plants’ flowers and golden helmets called tropea worn by Ancient Romans warriors. Thus the name Tropaeolum. The flowers a blend of orange and yellow colors with a few reds and maroons to go with and the foliage of the plant is marbled green and creamy white to add even more colors to it. The flowers bloom as a standalone bulb or in a pair of two after about eight weeks of planting. Nasturtium also make for a great companion plant for tomatoes and cucumbers. You can add this delicious flower along with its leaves to spreads and salads.