[scientific name]
History |
| Latin ‘nasus tortus’ (twisted nose) is the orgin of Nasturtioum. generally regarded as an annual but often thought of as a perennial because they self sow. Roots exude a substance said to repel insects.
Flowers are a lure for aphids when planted aroud fruit trees and roses. Leaves and petals can be added to salads for a vitamin C boost. Seeds can be pickled as a caper substitute Flowers can be stuffed with ricotta, a squeeze of lemon and some herbs (chives for onion flavour, lemon balm for tang, dill, chervil, tarragon for anise flavour) Nasturtium is a native of Pery. Dry leaves and sprinkle on food as seasoning. Reputed to be antibacterial as well as antimicrobal. Infusion – a couple of leaves chopped in a mug with boiling water. Cover mug with saucer and steep for 5-10 minutes For better flower production use poor dry soils. In rich composted soils you will get large leaves and fewer flowers. |
Growing |
| Storing harvested [name]:Seed Saving: |
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