Nasturtium

Nasturtium:  Like an herb or salad green, both the stems and leaves of the nasturtium microgreens are tasty when eaten raw and fresh. The leaves have a peppery, spicy flavor, and add a bite to green salads. Similar to wasabi.

They can also be used in cooked dishes but should be added in the last few minutes to avoid overcooking.

As condiments, you can chop and blend the leaves and stems and use them in vinaigrettes, sauces, and dips.

Nasturtium microgreen can decorate and garnish main dishes such as stews.

The microgreen nasturtium leaves are packed with nutrition, containing high vitamin C levels, manganese, iron, flavonoids, and beta carotene.

It can improve your immune system, stopping sore throats, coughs, and colds, as well as bacterial and fungal infections.

The leaves also have antibiotic properties and suggest that they are the most effective before flowering.  

The flowers are also edible, with a sweet, tangy flavor.