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The unripe seed pods can be harvested and dropped into spiced vinegar to produce a condiment and garnish, sometimes used in place of capers. [ 28 ] Mashua ( T. tuberosum ) produces an edible underground tuber that is a major food source in parts of the Andes .
It is a fast-growing plant, with trailing stems growing to 0.9–1.8 m (3–6 ft). The leaves are large, nearly circular, 3 to 15 cm (1 to 6 in) in diameter, green to glaucous green above, paler below; they are peltate, with the 5–30-cm-long petiole near the middle of the leaf, with several veins radiating to the smoothly rounded or slightly lobed margin.
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Tropaeolum tuberosum (mashua, see below for other names) is a species of flowering plant in the family Tropaeolaceae, grown in the Andes, particularly in Peru and Bolivia, and to a lesser extent in Ecuador as well as in some areas of Colombia, for its edible tubers, which are eaten cooked or roasted as a vegetable.
Tropaeolum speciosum, the flame flower or flame nasturtium, [1] is a species of flowering plant in the family Tropaeolaceae native to Chile, where it is known locally as coralito, quintralito, or voqui.
Nasturtium gambellii is a perennial herb growing decumbent to erect, its branching stems reaching up to 2 meters long. It is aquatic or semi-aquatic, its herbage sometimes floating on standing water or sprawling over wet ground. The leaves are up to 10 centimeters long and each is divided into several pairs of toothed, pointed leaflets.
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