Nasturtium

Nasturtium

Nasturtium (Tropaeolum majus) is an annual flowering plant known for its vibrant flowers and edible leaves. It is easy to grow and adds a peppery flavor to salads and dishes.

Starting Plants

Nasturtium seeds can be directly sown outdoors after the last frost in spring. Plant the seeds about 1 inch deep and 4-6 inches apart in well-draining soil. They can also be started indoors 4-6 weeks before the last frost and transplanted outside later.

Hardiness

Nasturtiums are frost-tender annuals, meaning they will die back when exposed to cold temperatures. They grow best in cool weather and can tolerate some shade.

Plant Size

Nasturtium plants can grow 12-18 inches tall and spread up to 24 inches wide. Some varieties, like the climbing types, can reach up to 6 feet in length.

Harvesting

Nasturtium leaves, flowers, and seedpods are all edible. Harvest leaves and flowers as needed throughout the growing season. Seedpods can be picked when they are young and green, and pickled to make "poor man's capers."

Production Time

Nasturtiums will produce flowers and leaves from summer until the first frost in fall.

Harvesting Seeds

Allow the seedpods to mature on the plant until they turn brown and dry. Collect the pods and store them in a cool, dry place. The seeds can be saved for planting the following year.

Common Varieties

Some popular nasturtium varieties include:

• Alaska: White, yellow, and orange flowers with variegated foliage
• Empress of India: Deep red flowers and dark blue-green leaves
• Gleam Hybrids: Large, semi-double flowers in a range of colors
• Jewel Mix: Compact plants with double flowers in various colors

Uses as Food

Nasturtium leaves and flowers add a peppery flavor to salads, sandwiches, and wraps. The flowers can also be used as an edible garnish.
Pickled seedpods can be used as a substitute for capers in recipes.