Nasturtium: A Colorful and Edible Garden Favorite

Originating from Central and South America, where it grows as a perennial, the nasturtium (Tropaeolum majus) is a characteristic, fast-growing summer flower in Central Europe. It thrives outdoors but is sensitive to frost. Its name is derived from the hooded robes of Capuchin monks, with the flower’s spur resembling the hood’s tail. Both the flowers and leaves possess a peppery, cress-like flavor.

Sowing and Care

Nasturtium seeds are readily available. Sowing is recommended from April, preferably in pots or seed trays rather than directly into the ground. While nasturtiums prefer outdoor conditions, they should be brought indoors during cold nights, especially as delicate seedlings, as they cannot tolerate frost.

Avoid excessively warm germination temperatures (e.g., on a windowsill above a radiator). While warmth can promote rapid growth, it may hinder plant strength. An ideal germination temperature should not consistently exceed 20 degrees Celsius.

Young plants can be transplanted into garden beds from mid-May. Nasturtiums thrive in well-loosened, humus-rich soil and require regular watering. As the plants mature, they become more resilient to weather conditions.

Blooming from May to Late Autumn

Reliable blooming typically begins at the end of May and continues until the first hard frosts, at which point the plant will wither. Nasturtiums offer a vibrant display of warm colors throughout the autumn, ranging from pale yellow and orange to salmon pink and deep red.

Nasturtium varieties include both trailing and upright types. The upright varieties are particularly suitable for edging garden beds.

While most nasturtiums have round, succulent, dark green leaves, some decorative varieties feature variegated white and green foliage.

A Healthy Herb with a Spicy Kick

All parts of the nasturtium are edible and have a spicy, cress-like taste, with the flowers being slightly sweeter than the leaves. Nasturtium flowers and leaves are excellent additions to salads and antipasti platters. The flower buds can also be pickled in a salty-sour brine as a caper substitute.

Nasturtiums are rich in Vitamin C and contain isothiocyanates, which have antibiotic properties. These natural compounds are utilized in some medicinal preparations.

Nasturtium Butter

Ingredients:

• 100 g soft butter
• 5 pinches of salt
• 6 nasturtium flowers
• 4 nasturtium leaves

Preparation:

Puree all ingredients together using an immersion blender, mortar, or food processor. This simple nasturtium butter is a delicious spread for bread and can be used wherever herb butter is enjoyed.