Nasturtiums at the Union Square Greenmarket in Manhattan.
And if you’d like to eat flowers, try some of these. They’re gorgeous and delicious. Here’s a recipe:
Arugula Salad with Nasturtium Blossoms, Spring Onion, and Black Olives
(Serves 2)
1 large bunch arugula, stemmed
1 small spring onion, very thinly sliced, using some of the tender green part
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon Spanish sherry vinegar
A few scrapings of fresh nutmeg
A pinch of salt
Freshly ground black pepper
A small handful of black Niçoise olives
About a dozen nasturtium blossoms
Put the arugula and onion in a salad bowl. Whisk the olive oil with the vinegar, and season it with the nutmeg, salt, and black pepper. Pour the dressing over the salad and toss gently. Scatter and olives and nasturtium blossoms on top. Serve right away.
Erica De Mane 
What a lovely salad ! I will be looking for nasturtium blossoms at the August Blanchi market this Sunday to give this a try.
Meanwhile, my darling Erica, do you think sometime you could inspire us with some light antipasti ideas, now that summer is fast approaching ? I love to eat just antipasti for dinner — and was wondering if you could concoct some strategies for enjoying these cool delights, all the while going easy on the oil ?
Merci !
Hello Marieta,
You read my mind. I have just been pondering the concept of the antipasti myself, specifically trying to come up with some pre-tomato Caprese type offerings. I’m also thinking about beans and herbs and artichokes. I’ll be posting something or other soon, so keep tuned.
With you and your fellow countrymen I have been reflecting on the life and recent passing of Yves Saint Laurent, brilliant designer, brave but tortured couturier.
Ciao for now.
Erica