Edible Nasturtium…Not Just a Pretty Flower
The leaves and flowers can be used not only to add a spicy note to salads, they can also be used as a base for pesto or chopped and added to cheese spreads, salsas and virtually any kind of sauce. Or, use them to construct yummy, fancy tea sandwiches. You can also pickle the buds or immature seed pods for use as a substitute for capers.
Interesting Facts About Nasturtium Plants
Nasturtium Gardening Tips
Ideally full sun but they can tolerate some shade, though they won’t bloom as well.
Keep nasturtiums consistently moist until established; mature plants can tolerate brief dry periods. As always, take care not to over-water when the seeds are first planted. Similar to most plants, early morning watering is best.
Average soil is adequate. Soil temperatures should be at least 50 degrees F
Nasturtiums favor warm days and cool (above freezing) nights
Direct sow 4 to 6 weeks before the anticipated last spring frost
Direct sow seeds outdoors ½” deep, 10-12″ apart
7-10 days (depending on soil temperature)
They do not need fertilizer—it will only cause them to grow more foliage (vs. flowers).
Not necessary though it can be used to discourage weeds.
Resistant to pests and diseases. They can be used to lure aphids away from other susceptible plants.
They made great companions plants to all your other crops, detering a wide variety of insect pests
- Beautiful, easy, eco-friendly, and fast-growing, these are a colorful garden favorite.
- Nasturtium leaves and flowers are edible—prized for their peppery taste.
- Important pollinators such as bees, hummingbirds and butterflies LOVE these flowers.
- With their interestingly-shaped and vividly-colored flowers and foliage, they add an interesting note to any flower bed or container.
- Cold and heat tolerant
- You generally won’t find Nasturtium plants in a nursery; they must be grown from seed.
- Our product offering—Jewel Mixed Color—is a popular heirloom seed variety.
- Nasturtiums contain important nutrients such as vitamin C and iron.
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.