Nasturtiums are popular because of their rich colours, like jewels in the garden. They are fast and easy to grow and can survive quite a lot of neglect, not that any one I know would neglect their plants of course. There are loads of varieties, bushy plants, trailing plant, or climbers; it’s the climbers I like the best. Not only are they beautiful, they are ultimately useful too. The leaves and flowers are edible, with a peppery tang, and even the seed pods are used as a substitute for capers.
If grown from seed they germinate after 7-10 days, they should be sown to a depth of about 1/4" and the Plant spacing for seedlings should be about 6 inches. They grow to a Height of around 12 to 18 inches and are Annual.
Culinary Uses: Why consider nasturtiums an herb? Because the entire plant is edible! Yes…. the ENTIRE plant. This peppery plant is perfect for salads, herb vinegars, appetizers and garnishes. You could mix assorted greens such as romaine, radicchio or spinach with a handful of nasturtium blooms topped with a home made dressing. Or they can be used top bake a batch of spice cupcakes, the cup cakes can be frosted with a cream cheese topping and then topped with a single nasturtium bloom, what a luncheon treat.
These plants have hot peppery leaves and can add a watercress-like flavour to salads, sandwiches, vinegars, or even summer cold soups. The edible flower buds can be stuffed with cream cheese, used as a garnish, or used to create golden herbal vinegar with a spicy accent. The seeds were ground during World War II as a replacement for pepper and you can still do this. Wait for the seeds to dry-they are larger than peppercorns-and grind them in a grinder. You can add this mixture with herbs to make a savoury herb salt as well.
Nasturtium vinegar is wonderful as well. Add several blossoms and some leaves to a jar with a clove of garlic. Fill with vinegar and allow to sit for 4-5 weeks. I also like adding it to other herb vinegar combinations for a nice peppery addition and it colours the vinegar a lovely shade.
Nasturtium buds can also be used in the kitchen. They can be pickled and used in place of capers, although unless these are grown on a large scale this isn’t really practical. Also of course, if you pickle the buds you’ll have no flowers.
Like most herbs it even has Medicinal uses. Nasturtium can be used externally as an antimicrobial poultice or compress for treating local bacterial infections. It can also used internally as a medicinal tea to help fight bacterial infections, especially respiratory infections or it can br used in the same was as treatment for the flu or just a common cold. The leaves have a very high vitamin -C content which is also thought to help in relieving cold symptoms. The tea can also be used to help fight infections of the reproductive and urinary tracts
How to use this Herb Medicinally
The leaves or the flowers can be used.
Tea: Cover and steep 1 to 2 teaspoonfuls of fresh leaves in 1 cup boiling water for 10 to 15 minutes. Strain out leaves. Typical adult dosage is one cup tea taken up to three times daily. Nasturtium leaves and flowers are medicinal when added to the diet. Compress: Soak a clean cloth in the medicinal tea as prepared above and apply externally. Poultice: Bruised leaves are placed between 2 thin layers of gauze and applied to the skin.
