Nasturtium

From the circular (lily pad-shaped) leaf to the dazzling flower, the nasturtium is a bomb of glucosinolates, the same sulfur compounds that give horseradish and mustard their lightning-fast pungency. Its floral attack quickly gives way to a very sharp peppery heat. Often used raw to energize meat tartares or balance the richness of fresh cheese, its young green seeds can be placed in a lacto-fermented brine to create "nasturtium capers," a formidable acidic and pungent condiment.