The nasturtiums have been cheering up the garden with their yellow, orange and red flowers.
Their leaves have ended up in the salad, some of the flowers stuffed with cream cheese as a spicy but sweet treat.
The flower that were kept on have started to wilt and dry up, revealing their seeds. I don't use them very often but every now and again a recipe asks for capers, so I will be using these instead.
After 3 days in brine, I made the vinegar mix and poured it over the 'capers'.
Here are some recipes I can use them in.