Nasturtium

← Return to Herbs

[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:

Maintenance

Feeding:

Fun Facts

Problems and Pests

Uses