Tips for Growing Nasturtiums

Have you heard the saying: “Be nasty to nasturtiums“?  There seems to be some truth to this because these low-maintenance carefree herbs thrive in a poor, dry soil without a lot of water – or work …  making them a plant of choice for many thrifty and busy gardeners!

 

Nasturtiums are welcoming and cheerful and SO easy to grow!

These wonderful herbs are really easy to grow from seed, root divisions or cuttings (and will also root in water or in a pot with loose sandy potting mix in a shady spot).

 

Click below for nasturtium seed resources

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Seeds germinating in tray

 

  • Keep moist so the seeds germinate and once established, you’ll likely find they don’t require much water – perfect for those with water restrictions or limited rainfall;
  • They can take heat and drought but not frost and from my observations, they don’t like strong winds either;

 

Nasturtium seed after soaking.

To improve nasturtium seed germination, try a) soaking in a seaweed solution or warm water overnight b) gently nicking a small section on the seed with a knife or c) rubbing with a little sandpaper down to the creamy inner seed.

 

  • Grow very well in poor, dry soils so plant nasturtiums where other flowers and vegetables would be unsuccessful;
  • Aren’t fussy about sun or semi-shade – do well in both;
  • Can be trained to grow vertically or cascade down from hanging baskets and other containers depending on the cultivar;

 

Just some of the wonderful variety of Nasturtiums you can grow

If you want an abundance of flowers, they prefer a dry soil with some humus content but if you want to grow them for their luxuriant leaves plant them in nutrient rich soil!

 

  • If you don’t pick all the flowers, they will self-seed profusely and provide you with loads of free plants;
  • Require very little care – if you have sufficient rainfall in the warmer months, you may not have to water at all;

 

Encourage more flowers to grow and a more compact shape by pinching out the runners from time to time.

Encourage more flowers to grow and a more compact shape by pinching out the runners from time to time.

 

Culinary & Medicinal Uses for Nasturtiums


Ways to use the different parts of the Nasturtium plant

(Leaves, Flowers, Buds & Seeds) in your Kitchen

Nasturtium blossoms in a vase

Add a few cheerful blossoms to a vase. Nibble on these edible flowers while they brighten up your kitchen bench.


1. Nasturtium Leaves

The most familiar and commonly used part of the plant.

 

Water droplets on a Nasturtium leaf.

The tender leaves have a slight peppery bite to them and are quite similar to watercress in flavour. I’ve found leaves store well in a sealed plastic bag in the refrigerator for 3-5 days.

 

  • Best when picked young and tender, in cool weather. The older the leaves are, the spicier the flavour.

 

Nasturtiums are great in salads and are an edible garnish

Tasty addition to all kinds of salads – I like to cut mine into strips. Their peppery flavour makes them an excellent rocket substitute.

 

  • Leaves can be stuffed with tuna or chicken salad, then rolled up as an entrée or snack.
  • Use in risottos, soups, juices, casseroles, pesto and rice dishes.

 

Try open sandwiches with nasturtium leaves and flowers

Get creative and make your own sandwich art!

 

  • Stuff and bake them as you would grape leaves. Try a mixture of rice, currants, nuts and savoury spices like cinnamon, mint and cloves.
  • Make vinegar using the leaves, buds and blossoms and a bottle of white wine or champagne vinegar.
  • Try them stir fried, wilted with other greens or mince and add to chilled summer soups.
  • Chop or slice leaves into small pieces and use them instead of green onions or garlic.

 

Nasturtiums as edible plate decorations

Use as a decorative base on a plate for serving appetizers (and a few flowers on the side as a garnish).

 

  • Grind or mince the chopped leaves with salt, chillies and garlic until they form a paste. Use to flavour stir fries or other dishes.
  • Nasturtiums are not only beautiful and edible, they have health benefits as well. The leaves are high in vitamin C and also have strong anti-bacterial and anti-tumor properties. Tea made from the leaves is a common preventative for colds and flu.
  • Grinding the leaves in water and straining is an easy way to make an all-natural disinfectant wash for minor cuts and scrapes.

Tip: If leaves and flowers are chopped up finely and added to other greens and vegetables, the warmth in their flavour is not as noticeable.

 

2. Nasturtium Flowers

Pick blossoms the same day as using, as close as possible to serving time. Store in the refrigerator or a vase.

 

Nasturtium blossoms add a burst of colour to any salad

Use fresh in sushi, salads and beverages as an edible garnish.

 

  • Stuff fresh blossoms with a blend of soft cheese (like goat, ricotta or cottage cheese) and fresh herbs, salmon or minced dried fruits.
  • Mince the blossoms, add a little lemon peel and blend into fresh butter.

 

Nasturtium blossom vinegar

Add flowers & a few garlic cloves to white wine vinegar and allow the flavours to infuse for 6-8 weeks – a delicious addition to dressings.

 

  • Use the zesty-tasting flower instead of mustard in sandwiches.
  • Make nasturtium oil by blending your choice of oil with a handful of blossoms and a clove of garlic. Strain before using.

 

Nasturtium blossoms

Try floating the flowers in your punch bowl

 

3. Nasturtium Buds

Make sure the buds are fully closed and leave a bit of the stem attached when picking and use fresh just as you would the leaves to add a peppery zip to dishes and salads.

  • Wash, drain and cover with boiling vinegar in a covered jar for pickled buds that taste just like capers.
  • Add a fresh kick to salads like tabbouleh, potato and pasta salads.

 

Nasturtium flower bud

Use in place of peppercorns and pepper to season dishes and marinades.

 

4. Nasturtium Seeds

Can be harvested green as soon as the flowers have fallen off (immature for eating) or when mature for seed saving after they have fallen from the plant.

 

Nasturtium seeds - freshly picked green seed pods & dried seeds ready to sow, save or eat.

MYO Seasoning – Lightly roast the mature seeds on an oven tray and then grind in your pepper grinder (or mortar & pestle) and you can make your own home grown pepper!

 

  • Nasturtium Capers – Collect flower buds while they are still tight heads and harvest the unripe green seedpods before they harden and fall to the ground.

 

Nasturtium seeds for pickling

They have a similar taste and texture to capers so make a great substitute.

 

  • They have a similar taste and texture to capers so make a great substitute. Wash and add buds and seedpods to a clean glass bottle.  Add enough vinegar to cover and your pickled capers will be ready to eat in just three days!

 

Pickled nasturtium seeds in bottles ready for storage.

Use as a condiment with savoury dishes and fish. Keeps well for at least a year out of the fridge.

 

Tip: If the seeds are pricked with a fork before adding the vinegar, this allows the flavour of the hot vinegar to permeate the density of the seeds and helps to preserve them.

 

Nasturtium Health Benefits

Check out some of the health benefits of nasturtiums in this video:

 

Nasturtium Recipes

 

Nasturtium Butter: Chop up a good handful of nasturtium flowers and mix with softened butter. Depending on what flavours you like, try adding pepper, garlic, or onions. Chill in a chocolate mold or small glass serving dish. Great with fresh bread with its pretty confetti-like colours.

 

Nasturtium Mayonnaise: A delicious accompaniment to fish. Just add chopped nasturtium flowers and/or leaves, a squeeze of lemon juice and some crushed garlic to your mayonnaise for a tasty alternative.

Eat Your Colours Salad: Dice and mix the following together:

Red: 1 1/4 cups (or 1/2 pint) cherry tomatoes sliced in half; Orange: 1 large carrot and 1 orange capsicum (sweet pepper) diced; Yellow: 1 chopped mango; Green: 1 sliced cucumber, unpeeled and 1/4 honey dew melon chopped; Blue: handful of common blue borage flowers; Purple: 1/4 diced purple salad onion.

 

Eat your colours salad with nasturtiums

Try making this rainbow salad with nasturtiums – almost looks too pretty to eat! Optional: Handful of salted pumpkin seeds or other nuts, mint sprig and orange nasturtium flower to decorate and eat! Add a dressing of your choice, or serve with vanilla yogurt or cottage cheese. (Recipe from Colleen Croppe)

 

Nasturtium Pesto: Learn how to make your own in this video.

 

Nasturtium Capers: Learn how to pickle the seeds to make capers in this video.

“Grow some in a hanging basket, up a trellis or arbor, a ground cover under a tree, in your vegie patch, a windowbox or brighten up a rock garden or difficult area.  They will bring you joy, good health, a rainbow of colour and solve many problems.” – Isabell Shipard

 

Well, I hope you’re learning to love these incredible herbs like I am!  There are even more uses for nasturtiums including using them as a pest strategy for your garden – more about this in a future post!  If you are already growing nasturtiums, how do you use them?  I’d love you to share your experiences and find out if this information is useful to you.

 

Nasturtium orange red tropaeolum-majus

Tropaeolum Majus – learn to love them!

 

Interested to learn more about Nasturtiums? You may like 20 Reasons to Grow this Amazing Herb or grab yourself a copy of Isabell Shipard’s herb book or DVD course for a wealth of health giving information on edible herbs for your garden.  Or check out the How to Grow articles for more inspiration.

 

Click below for nasturtium seed resources

Your support of this site is appreciated!

 

 

© Copyright Anne Gibson, The Micro Gardener 2010-2013 – http://www.themicrogardener.com. All rights reserved.