If you are looking to integrate edible landscaping into your yard this year, I seriously suggest you try nasturtium. They are the best of both worlds–flower and edible. They are really, really easy to grow from seed, and they can be added to salads for a little bit of pep and a lot of color {they have a peppery taste, so a little goes a long way}, and they look beautiful in the yard. While they prefer full sun, they will grow {and just not flower as abundantly} in part shade–so they can adapt to the space you have fairly easily.
Starting nasturtiums from seed is doubly easy, because you can direct sow them about a week before the last frost. They don’t do as well in rich soil, so no need to amend it in any way. Just sow them 10″-12″ apart, about 1/2″ deep. Botanical Interests seeds all recommends that you soak them in water for 12-24 hours before sowing them. I have always done that and had good luck with it, so I say, if it ain’t broke, don’t fix it.
Water the spot you’ve sown the seeds regularly. You’ll also want to keep the area weed-free so as not to choke out the seedlings as they emerge. It will take about 2 months before you see any flowers, but they will produce flowers clear through till fall. In the dead heat of summer, you can add a little compost around the base of the flowers to help them retain moisture.
Slugs and aphids love nasturtiums, so you’ll have to watch out for infestations. Though, on the flip side of that problem, you can plant them in areas you’d like to manage pests {near garden crops susceptible to the same infestations} to lure them away from other edibles. They are one of those beneficial pest deterrents in that way.
You can harvest the flowers and leaves as needed, by simply clipping or pulling them off of the stem. The flowers have a much stronger flavor, so go easy on tossing them into something without tasting them. The leaves have a milder taste, so they may be more suited to your taste buds. Wash the flowers/leaves, dry them well, and store them in the fridge until you are ready to use them.
While the flavor is a little strong, the little flowers pack quite a bit of vitamins in each bite. It has high levels of vitamin C and A {so do the leaves}. It has been used in natural medicine to cure skin issues, bacterial infections, and fungal infections. Really, who needs prescription coverage when you can just pop some of these in your mouth? Ha, kidding, of course.
Do you grow nasturtium? What’s your favorite way to use them?
~Mavis
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Victoria says
I do grow nasturtiums! Grew them for the first time last year and I can’t wait to tuck them here and there in the garden this year. I don’t really like how peppery they taste but I love the pretty lily pad shaped leaves and hummingbirds love the flowers, at least here in WI.
Karen says
I have some seeds and have not planted them as of yet. I live in Florida, does anyone know if they will grow here in the summer?
Thanks
Jillian says
They will grow. But if you can put them in a spot where they aren’t quite full sun they will be happier
Carrie says
I tried planting seeds last year and nothing sprouted – planted the entire packet too! 🙁 I probably won’t like the taste (I can’t handle spicy or peppery foods) but I think they are pretty and I wanted to plant them amongst my other veggie plants. My frost date was April 9th – do you think I’m too late?
Jillian says
No but I would soak!
Hazel says
I love growing nasturtiums. I eat the flowers (good in sandwiches) and leaves, make nasturtium flower vinegar, and my favourite is pickling the seeds to use as capers.
Diane says
Hazel beat me to it! I second pickling the seeds for use as capers. The plant grows almost like a weed, puts out tons of blooms and ends up the season with tons of seeds. So fun! I cook with my “home made capers” all winter. Keeps me going and plotting for the next season’s garden every time i use them.
Susan says
I put the flowers on top of salads, and use the leaves for pesto.
I planted 2 years ago and they come back quite nicely. Even after rototilling. I have a bunch of small plants that popped up just this week.
Really interested in the caper aspect. Hazel? Diane? How exactly do you do this?
Mavis says
Love the idea of using the leaves for pesto!
Hazel says
Re: capers- This link has a fermented version and a vinegar-pickled version (which is what I usually do). please bear in mind I’m from the UK so no water-bathing is involved. I’m sure there must be US versions online that have it if you’d rather. It also has a recipe for nasturtium butter:
http://www.permaculture.co.uk/readers-solutions/nasturtium-flower-butter-and-nasturtium-caper-recipes
Some other links
Nasturtium pesto-
http://hitchhikingtoheaven.com/2011/04/nasturtium-pesto.html
Nasturtium flower pesto-
http://www.rootsimple.com/2011/05/nasturtium-flower-and-pistachio-pesto-a-story-in-pictures/
Nasturtium soup (hot or chilled) –
http://larderlove.com/nasturtium-soup/
Nasturtium flower cocktail-
http://www.edibleaustin.com/index.php/food/recipes/recipe/685-nasturtium-zinger
Dehydrated nasturtium leaf powder-
http://www.rootsimple.com/2013/01/nasturtium-powder/
There’s also a suggestion for making chips, which sounds like a great idea.
Cucumber and nasturtium kimchee-
http://www.wildfermentation.com/cucumber-nasturtium-kimchee/
Nasturtium hot sauce (I’m planning on making this this year)-
http://larderlove.com/nasturtium-hot-sauce/
Nasturtium pinwheel sandwiches-
https://storiesfromthestove.net/2012/04/02/nasturtium-leaf-sandwiches/
Nasturtium and cream cheese sandwich filling-
http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/cream_cheese_and_nasturtium_sandwiches.A5.html
Stuffed nasturtium flowers-
http://www.food.com/recipe/stuffed-nasturtium-flowers-126169
Nasturtium flower vinegar-
http://therunawayspoon.com/blog/2011/06/nasturtium-butter-and-nasturtium-vinegar/
Sorry, lots of links but I thought people may be interested.
Mavis says
Holy toledos! So much awesome to choose from!
Susan says
Thank you, Hazel! I will definitely be checking out all these links 🙂
Susan says
Nasturtium Pesto
2 Tablespoons pine nuts (Winco bulk)
2 cups packed nasturtium leaves
1 green onion (I use chives )
1/2 cup shredded pecorino cheese
7 Tablespoons extra virgin olive oil
In a dry skillet, toast the pine nuts until golden brown – 1 – 2 minutes.
Put pine nuts in a food processor – grind. Add nasturtium leaves, onion (or chives) and cheese. Process to a paste.
Slowly add olive oil while machine is running until mixed well.
Taste and add salt (or not- your taste preference)
Makes 3/4 cup
I freeze in ice cube trays and transfer to freezer bags. Good on pasta or spread on a veggie pizza crust.
Mavis says
I am going to have to give this a try! So excited! Thanks for sharing.
Angela says
Are those pinkish nasturtiums?!? I gotta admit, I’m not a huge fan of the orange/yellow color ones, but I would love to grow some pink ones! Maybe my monitor color is just off…
Diana Wright says
I grow mine under my fruit trees. They come back year after year and I never have to plant any seeds. I love eating them and they look great too. I have six or seven varieties now.
Heather says
As an interesting note, if you talk to restauranteers about your nasturtiums, they may offer you compensation in exchange for the lovely blooms to use in their delicacies. This happened to us last summer! It could be a good way to earn a small income towards your mortgage Mavis while also enjoying the beauty of such pretty flowers alwhilst using the blooms in your own meals. Just a thought!
Mavis says
Really? I had no idea. That’s so fun!