Nasturtiums have delighted gardeners for centuries with their brilliant flowers and round, apple-green leaves. Originally from Peru, these beauties have travelled the world since discovered by Spanish conquistadors in the 15th century. The original species sported orange, spurred flowers and pale green leaves. Now there are many types with various bloom colors and spotted, mottled or lovely blue-green foliage.
The flowers and leaves of nasturtium are edible, with a spicy, sharp flavor. Use shredded leaves or snipped petals in a salad of young greens for color and interest. Just be sure to carefully rinse the inside of the long spurs (like tails) trailing out behind the flowers.
Nasturtiums are easy to grow. Plant them in a sunny location with well drained soil. Do not over-fertilize as this causes foliage growth but inhibits flowering.
Once the weather starts to heat up, nasturtiums start to wane. Move them to a spot with afternoon shade and keep them well watered for best results.
Trailing nasturtiums make dramatic hanging baskets and leaving them in a basket makes them easy to move in and out to protect from freezes.
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