When preserving nasturtiums don’t just use the seed pods, the best part are the tiny green buds, the smaller the better although I also add some buds with the orange petals showing (mostly for colour) and also some tiny leaves, which are delicious! The seeds are crunchy so I add some too. Cover with white wine vinegar and keep in a dark place. When you open the jar they really smell like capers! Photos and Recipes by Alessandra Zecchini ©