Nasturtium

It climbs old walls and abandoned terraces across the Algarve — nasturtium escaped garden borders long ago and went wild, with trumpet-shaped orange, red and yellow flowers and a distinctive spur at the back.

The taste is peppery, close to rocket or mustard — making it the most versatile flower in the collection: a garnish for salads and savoury dishes, rather than teas or desserts.

Freeze-dried, it keeps its vivid colour but the petal turns thin and brittle — sprinkle it as confetti over a salad, adding colour and spice in one gesture.

No additives. No cultivation. The same flower that grows loose over Algarve walls.