The Delicate Nasturtium Flower...and How to Eat It (and Other Lovely Blooms)

This...

is a nasturtium flower.

A sweet, delicate specimen, it grows from long and leggy stems, protected by lily pad-like leaves.

Loved by bees but hated by garden pests, I plant them amongst my veggies in my garden boxes in order to deter bugs that will destroy my tomatoes, zucchini and cucumbers.

But I have to admit: I also plant them because I like to EAT THEM.

There is nothing more beautiful on a summer dinner table than the bright splash of flowers on your cool, green salad.

And there is nothing more delicious than the peppery bite of a nasturtium flower crunching between your teeth.

Okay, well, maybe this garlicky, paprika-y, finger-sucking-good chicken we experimented with last night:

Chef Reiton and I intend to experiment further on wings, instead. (We'll get back to you.)

The next flower we intend to devour? These babies:

Squash (or zucchini) blossoms. When I can't take eating one more damn zucchini this summer, I will be plucking these gorgeous blooms then stuffing and frying them in an attempt to mimic one of the jewels of our Besh Restaurant Honeymoon. (This, too, we will keep you informed on.)

Also waiting to be eaten in my garden? Violas.

Time for a crash-course in sugaring flowers for a cake? I think so! (Aaaaaaand, I'll keep you posted on that, too.)

God bless summer, right?!?!?