Nasturtium plants were discovered in the jungles of
Peru and Mexico in the 16th century. I can't say enough
about them--they are easy to grow, edible, cheerful and
they are great companion plants as well! Nasturtiums
help deter aphids, whiteflies, squash bugs, cucumber
beetles and other pests. Plant them with tomatoes,
radishes, cabbage, cucumbers, and under fruit trees.
They come in vibrant colors, or muted tones-variegated
leaves or plain-and some are fairly dwarfed while others
can be used as a vine, climbing five foot or more!
The first time I read about growing
nasturtiums the writer did not seem overly enthused
about them, except as a flower that would lure the
aphids away from other plants. While this is true, I
have come to love nasturtiums for so many other
reasons. They are a bright and cheerful flower that
can be grown in containers, the vegetable garden or
flower beds.
Nasturtiums grow quickly from seed and one packet
is plenty. I've found most packets have about 25
seeds. Space your seeds 8-12 inches apart in the
ground, and a little closer in containers. In zones with
freezing temperatures wait until after the frost, and in
the mild southern climates they can even be planted
in the fall for "winter" blooming. I've found the trick with
nasturtiums is to keep them watered during the entire
growing season. Especially when they are in containers.
They love full sun, but they don't do well in drought-like
conditions. As long as you keep them watered and give
them room for the air to circulate they are a prolific flower.
The soil shouldn't be too rich because you will get more
leaves than flowers. The soil can even be slightly sandy
and they will thrive. You can use barrel planters, window
boxes or porch boxes too. Pick the blooms freely once
they start coming, and you will have many more during
the summer. I water mine once in awhile with the water
from our fish tank, to give them a little boost. If you do
notice aphids you can spray them with a safe soap,
alcohol and water mixture. Remember, as with herbs,
you don't want to use chemicals on your plants.
Why do I consider nasturtiums an herb? Because the
entire plant is edible! This peppery plant is perfect for
salads, herb vinegars, appetizers and garnishes.
Try mixing assorted greens such as romaine, radicchio,
spinach and arugula with a handful of nasturtium blooms
topped with your favorite dressing. Bake a batch of spice cupcakes, frostwith a cream cheese frosting and top with a single
nasturtium bloom for a luncheon treat.
Nasturtium vinegar is wonderful as well. Add several
blossoms and some leaves to a jar with a clove of
garlic. Fill with vinegar and allow to sit for 4-5 weeks.
I also like adding it to other herb vinegar combinations
for a nice peppery addition and it colors the vinegar a
lovely shade.
It's important to keep your nasturtiums free from any
exposure to chemicals. They do trail and spread, and
so be aware of this if anything nearby is treated. I
think of them as a flowering spicy green, and grow
them as such. The leaves and blooms can be added
to any salad, used as garnish, or chopped into pasta
salads.
The seeds were ground during
World War II as a replacement for pepper and you
can still do this. Wait for the seeds to dry-they are
larger than peppercorns-and grind them in a grinder.
You can add this mixture with herbs to make a savory
herb salt as well. Store in tightly closed bottles.
The fresh seeds can be pickled as a type of
substitution for capers, which are fairly expensive.
After the blossoms wilt and form seed pods, pick
the greenish pods off the plant for this recipe:
Ingredients:
1 quart white wine vinegar
2 teaspoons pickling salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns
nasturtium seed pods
Keep the solution refrigerated in a sealed bottle
and drop the seed pods into it as they are ready.
Keep them refrigerated and later use in place of
capers.
Nasturtium and Potato Soup
Ingredients:
2 tablespoons butter or margarine
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 cup chicken broth (or water)
1 1/4 cups milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish
Melt the butter in a stock pot. Add the onion and cook
until soft but not browned, stirring occasionally. Add the
potatoes and nasturtium leaves and continue cooking
until the leaves are wilted, about 5 minutes. Add the
chicken broth and milk to the stock pot. Add the bay leaf,
salt and pepper, then bring to a boil. Cover and simmer
gently until the potatoes are tender, about 15 minutes.
Remove the bay leaf and discard. Puree the soup in a
blender until smooth. Serve garnished with fresh
nasturtium blossoms. Makes 6 servings
Nasturtium Butter
Ingredients:
1 pound butter, softened
1 quart nasturtium blossoms
juice of 1 lemon
In a food processor or blender add the
butter, nasturtiums and lemon juice and
process until completely mixed. Use on
seafood or vegetables. You can also add
minced garlic to this if you wish for a
variation.
Nasturtium Mayonnaise
Ingredients:
1 cup mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers (or pickled nasturtiums)
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves
Combine all ingredients well. Keep refrigerated
until ready to use. Use on seafood or on any
sandwiches in place of regular mayonnaise.
Nasturtium Canapés
Ingredients:
8 ounces cream cheese, room temperature
3 tablespoon finely chopped chives
3-5 tablespoons milk
2 loaves bread of your choice (see below)
Mix the cheese with the chives and 3 tablespoons
of milk until smooth. If this is too thick add more of
the milk. Using a serrated knife, trim your bread.
You can use a baguette and slice thinly, leaving
the crust. Or use a hearty wheat, honey wheat
or even oatmeal bread and remove the crust then
cut into small squares. Spread the cream cheese
over your bread piece, not quite to the edges. At
this point you can place on baking sheets and chill
for up to 6 hours, or use immediately.
Pick your nasturtium blooms and gently rinse. Place
one bloom on each piece of bread, or careful separate
the petals and arrange in a design on top of the cream
cheese. You can also add small herb leaves, such as
thyme, oregano or chive stems to decorate. Serve your
canapés on a pretty plate or platter lined with a paper
doily. These are great for summer tea parties!
About the author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is owner and editor of
Old Fashioned Living.com.
Related Features
More Nasturtium Recipes
Borage Blooms
Chives: Edible Blooms
