Capers anyone?
I once used nasturtium flowers in salads, and I still will from time to time. However, once I discovered the proper use of the seeds for making capers, I have been pleased to leave the blossoms to the
bees. We have always saved seeds to growing flowers, gradually developing our own
local landrace. Now the production is much increased to allow caper production!
This use was inspired by an article by a fellow permaculturist:
http://www.permaculture.co.uk/readers-solutions/nasturtium-flower-butter-and-nasturtium-caper-recipes
The green seeds are stored as a standard lactoferment with basil and black pepper. Flowers from leek blossoms are added for their amazing flavor when available. The nasturtium capers are amazing and the
bees seem to appreciate all the flowers, especially late in our season when other nectar sources are lacking.
Leek flowers are another accidental discovery of a planned seed production experiment. Now I overwinter a few plants in the house and replant in the spring to have a supply. These go well in a variety of ferments or fresh in salads.