Nasturtium

Nasturtium is a exuberant, edible plant with round leaves and brightly coloured flowers. Both the leaves and flowers have a fresh, peppery flavour reminiscent of garden cress, making them popular in salads, on bread and as a colourful garnish.

Latin name: Tropaeolum majus
Origin: Andean region of South America
Plant family: Nasturtium family (Tropaeolaceae)
Height: 20–30 cm (bush type) to 2 m (climbing)
Flowering period: June–October
Lifespan: annual

Description

Nasturtium (Tropaeolum) is a versatile plant that can grow both as ground cover and as a climber. The stems are juicy and brittle, with distinctive shield-shaped leaves that hang from the leaf stalk like little parasols. The flowers range from soft yellow to bright orange and deep red, and have a striking spur at the back in which nectar is formed.

In the kitchen, nasturtium is known as an edible ornamental plant with a spicy character. The flowers are milder in flavour than the leaves, but still lightly peppery. The young seed pods can also be used: they are sometimes pickled as an alternative to capers.

In the kitchen

The leaves and flowers are best used fresh. The flavour is fresh, peppery and slightly mustardy, which makes nasturtium a lovely contrast to creamy or mild ingredients. Use young leaves in salads, on sandwiches, with egg dishes or as a finishing touch for soups. The flowers are ideal as a garnish, but also work well in a salad with cucumber, tomato or soft lettuce.

Combine nasturtium with soft cheeses, avocado, smoked fish, egg, potato and fresh acidic notes such as lemon or mild vinegar. The pickled young seed pods go well with charcuterie, potato salads and cold sauces. Wash the leaves and flowers briefly and carefully, then pat them dry to keep their structure attractive.

In the herb garden

Nasturtium grows easily in sun to partial shade and likes airy, well-drained soil. In overly rich soil, the plant produces plenty of leaves but fewer flowers, so modest soil often gives the best result. Sow directly outdoors after the risk of night frost has passed and water young plants regularly until they are well established.

Let the plant trail across the ground or provide support for climbing, for example along a frame or in a pot with small canes. Pick leaves and flowers regularly to encourage flowering. Harvest flowers in dry weather for the best colour and use them preferably on the same day; that is when they are at their crispest and most aromatic.