I love a good BOGO deal, and when planting nasturtiums in the garden, that’s what you get! These blooms are a bright addition to a container and delicious in a sandwich.
Nasturtiums are a summertime annual and come in an assortment of sunset yellows, oranges, and reds, with varieties ranging from trailing to upright. The blossoms have a sweet, spicy flavor reminiscent of watercress, while the leaves possess a peppery tang. Long used in Andean herbal medicine as a disinfectant and wound-healing herb, all parts of the plant can help boost resistance to bacterial infections and to alleviate nasal and bronchial congestion.
How to Grow Nasturtiums
Nasturtiums are sun-loving plants that prefer at least six hours of direct sunlight a day. They prefer well-draining soil, as they dislike having their roots too wet. Nasturtiums are tolerant of slight dryness, which means they can withstand heat better than most annuals.
When growing nasturtiums as an edible, starting from seed ensures that no chemicals have been added to the plant. Because their roots are sensitive to transplanting, sowing nasturtium seeds directly into the spot you’d like them to grow throughout the summer, whether it is a container or directly in a garden bed, is ideal. Sow seeds one to two weeks after your region’s last spring frost date and when soil temperatures are a consistent 55°F to 65°F (12°C to 18°C).
Nasturtiums and Pest Control
Nasturtiums are major allies in the vegetable garden and are often grown as a trap plant alongside broccoli or tomatoes to draw aphids away from the more valuable vegetables. If you’re growing nasturtiums as food and find aphids on the leaves, spray the plant with water to wash the bugs away. Introducing lacewings or ladybugs will also reduce the garden’s aphid population. Both are harmless and will devour aphids like ice cream on a hot summer day. Nasturtiums also attract pollinators, such as bees and hummingbirds.
Nasturtiums in the Kitchen
All parts of the nasturtium plant (except the roots) are edible and have a distinctive, peppery flavor, similar to that of a radish. The flowers, leaves, and stems can all be eaten raw, whereas the young seed heads taste great pickled. Mature seed heads are not edible. Other parts of the plant, such as the stems, can be used as a substitute for chives in wraps, and the petals can add color to a salad.
Try a nasturtium pesto or a nasturtium-infused vinegar. It has a bright red-orange color that makes it a great conversation piece. Vodka or tequila infused with nasturtium flowers adds a hint of pepper to a refreshing margarita.
However you use nasturtiums, they will add a bright, distinctive garden flavour to any dish and work wonders in the veggie patch!
