I am looking at the bench in our garden and my view is framed by the intrepid garden nasturtium that has come inside our living room through one of the windows. I have been watching it grow, wondering where it will go, fascinated by its tenacity.
Flowers, young leaves and seedpods of garden nasturtium are edible and I have featured them in some recipes: my Rattlesnake bean salad uses nasturtium-infused vinegar and my roasted cauliflower uses the pickled seedpods. I am planning to test additional creative uses for the plant in the coming weeks.
Above is a cluster of nasturtium flowers outside the house. I like their radiant color.
This is my contribution to edition #130 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Lynne of Cafe Lynnylu.
The top photo was shot in color with my iPhone and then converted to black and white (Lightroom preset B&W Look 1).