Nasturtium
I
have just bought 6 nasturtium seedlings, I didn’t plan too but I saw
them in the shop, the last of the batch, beginning to wilt and slightly
reduced in price and on impulse I bought them. I quite like nasturtiums
but has steered clear before because I has this idea that I should only
plant native European plants and the Nasturtium plants were first discovered in the jungles of Peru and Mexico in the 16th century. Guess they have been here for quite a long time now.
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. 
6 Comments
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Lovin' this!
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brendainmad wrote on Jul 29, '08
I like the climbing ones too. There's so much I don't know about herbs and plants. Thanks for such an informative post.
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hedgewitch9 wrote on Jul 29, '08
These are one of my most favourite plants :)
I have several, at the moment they are leggy and flowerless so I am looking forward to their blooming soon :)) |
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starfishred wrote on Jul 28, '08
I
love nasturtiums the germans cal them capuciner kress for the flowers
look like the hood of a monks robe.I use them in everything they also
make a nice edible plate the leaves have a lovely peppery tast
very nice blog thanks loretta they grow all over my porch where ever I stick a seed |
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dianahopeless wrote on Jul 28, '08
I adore Nasturtiums. Sadly they only grow well here in the early Spring or late Fall.
This is a wonderful informative post Loretta. TY for sharing. |
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I
adore nasturtiums. I have them in a hanging basket and in several
spots in my garden. Their colors range from creamy yellow to orange to
bright red. All grown from seed which I soak to make germination
easier. I do neglect them because of the saying "Be nasty to
nasturtiums." Well, not really neglect, I water them, but no fertilizer
unless I want a lot of big leaves and few flowers. I have tasted the
leaves but I find I swell up from them - allergy perhaps.
Thanks for your great blog about this wonderful herbaceous flower. |
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