This entire article is being printed and put in my cookbook

Thank you so much!

Good idea, Vic. I think I'll do the same. I just divided a clump of Kwanso into about 12 new starts and hope to get lots of clumps going. Then I can try the tubers.

Sharon, Thanks for the article. I always enjoy reading anything about my favorite flower! I'd like to try eating a deep fried bud, but I was wondering about eating the anthers and stamen. Can you taste those parts when you bite into a bud?

Hi Ladies,

I don't think the anthers and stamen are developed enough in the bud to affect the flavor, and I just leave it as it is. I mostly use the Kwanso buds for this, maybe because I have so many of them and won't really miss more blooms.

Nice side dish, I think you'll like them.

Dear Lady Sharon, Nasturtiums are a wonderful additive to salads! The leaves are peppery in taste, like watercress, and the flowers look fantastic amongst the green and other colours of a salad.They are a true delight, honest!!
Also one of the most missed vegetables and it grows in most places is spinach.
Regards from a most cold and wet England.
Neil.
+ Phoenix.

I love nasturtiums, I even like the way they smell, Neil! And you are so right about their peppery taste. I haven't written about them because I think another writer already did if I remember correctly.

Cold and wet here, too, also gloomy. I can take cold and wet, but gloomy, not so much.

Thanks Neil, best to all your family.

I wrote about them on cubits! You go ahead and tell everyone what a wonderful thing nasturtiums are!
Family not too well.

Neil.
+ Phoenix.

Here's what I was talking about, Neil:

http://garden.org/ideas/view/w...