Two of my favorite tastes of summer are fresh fennel buds and nasturtiums. You often see dried fennel on the spice rack but I love to offer my market customers the treat of fresh fennel flowers. You can eat them just as they are for a burst of licorice-like flavor. Or you can sprinkle them on salad or make tea.
Nasturtium flowers and leaves add a bright spicy flavor to a salad. The leaves can also be used for wraps and the flowers make a decorative garnish for squash or sorrel soup. If you like a spicy dressing and you can gather enough flowers they can be turned into a wildly orange spicy dressing.