Nasturtium is a creeping annual with edible flowers and leaves that have a delightful peppery flavor similar to arugula. The round leaves are a unique addition to the garden, and the trailing varieties make a great addition to hanging baskets.
It is recommended to sow nasturtium seeds directly into the garden, but we have had great success with transplants as well.
Sow seeds into deep cells, two per cell, and cover seed with an inch of soil as they need darkness to germinate. When the seedlings emerge, thin to one plant per cell and plant into the garden in early spring or late summer. Nasturtium does best in the mild months when temperatures are between 50 and 70 degrees.
Full sun to partial shade
Well drained soil with average fertility. Over use of nitrogen will result in plants with lots of foliage and very little flowers.
Harvest open flowers and leaves to add to salads for a peppery kick. The green seeds can also be pickled as a caper substitution.
Click on the photos to learn more about each variety