NASTURTIUM SEED Nasturtiums are one of my favorite flowers because of their ease, versatility and of course their beauty. These little wonders require very little attention to thrive in your garden. Just give them some soil, water and room to grow and they'll be happy campers. Both nasturtium flowers and leaves are edible as long as you don't use pesticides. They give a peppery punch similar to watercress in salads and pasta dishes, and the flowers add a hit of color and flavor. Nasturtium seeds are edible as well when they are young and green and have been likened to capers when pickled. They even offer their fare share of Vitamin C. Here's what you need to get growing: Nasturtium seeds - there are many varieties including climbing, variegated leaves and dwarf. Colors range from a vanilla white to fiery red and even multi-colored. We have listed resources for the seeds below. Soil - Nasturtiums grow best in semi-neglected areas. If you feed them too much they will grow huge and green but you won't get many flowers. Just make sure it's well drained as they don't like their feet to wet. A garden area or large pot to grow them in. Dwarf varieties make great edging plants and the climbing varieties are lovely on a back fence in the garden or in pots with trellises. The cascading varieties are wonderful for hanging baskets. To get a faster sprout soak your seeds (they are large and pretty hard) in some warm water overnight and then place directly in the garden or pots where you want to grow them. Nasturtiums are annuals so plant the seeds in spring when the danger of frost has passed. Once they are established, nasturtiums will continue to spread and bloom until the first frost, with very little work or water from you. They will grow in partial shade but you will get mostly foliage as they don't flower as well in those conditions as they do in their preferred full sun location. Now that you've got them, what can you do with them? Aside from beautifying your garden, you can cut many varieties for use in fresh floral arrangements. As mentioned they are also a great addition in the kitchen. Try some of the following recipes and be daring - make a few up of your own! Just looking at nasturtiums can make you smile - eating them might even make you giggle. This colorful herb and decorative plant began its journey into our gardens and onto our tables from the land of the Incas -- the cool mountains of Peru. Spanish conquerors became acquainted with it in the sixteenth century, and packed its large, wrinkled seeds to bring home with them. In turn, English bandits waylaid the Spaniards and brought the booty, including nasturtium seeds, to London in the 1590s. From there, over the next century, the colorful plant was carried throughout Europe and into the Orient. The Chinese fostered the use of the striking red, yellow, orange and mahogany petals in salads and teas. In both Europe and the Orient, the saucer shaped, wavy edged, dark green, vitamin C laden leaves, colorful petals and fresh seeds added a peppery, watercress-like punch to all kinds of dishes. Pickled flower buds served as a substitute for capers. The name of the plant, coined by a Spanish doctor, means ?to twist the nose.? Nasturtiums are a snap to grow. In warmer climates, the plants are treated as a climbing or trailing perennial, but, here in Maine, they must be considered annuals -- though we nursed ours along in our unheated greenhouse well into November here in the southern part of the state. Simply sow the seeds directly into light, moderately rich soil in full sun in late spring or early summer, about 1/2 to 3/4 inch deep, and sit back to await the colorful display. They?re ideal for flower boxes and container plants, planted in coarse, porous soil, happily spilling down the sides of the container or climbing up supports as high as 6 feet. Thin the plants to about 8 inches apart. We also start seed in flats and set the plants out as soon as they create their first set of adult-sized leaves. There?s an added bonus to the color and flavor of nasturtiums: its value as a companion plant. These plants reputedly help control pests if planted around the base of apple trees and deter peach aphids from dining on peppers. They do not seem to be as effective in keeping Colorado potato beetles away from potatoes. Aphids are especially fond of nasturtiums but can be controlled by washing or spraying the leaves, above and below, with a mild soap solution. The addition of a little nasturtium gives a lift to mild egg and cream cheese dishes. The plant also makes a lovely vinegar.

Nasturtium Seeds Here are some recipes and grwing information and just some plain fun things I found about nasturtiums I'd like to share with you. I hope you enjoy them as much as I enjoyed finding them. Nasturtium plants were discovered in the jungles of Peru and Mexico in the 16th century. I can't say enough good things about them--they are easy to grow, edible, cheerful and they are great companion plants. Nasturtiums help deter aphids, whiteflies, squash bugs, cucumber beetles and other pests. Plant them with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. They come in vibrant colors, or muted tones-variegated leaves or plain-and some are fairly dwarfed while others can be used as a vine, climbing five foot or more! The first time I read about growing nasturtiums the writer did not seem overly enthused about them, except as a flower that would lure the aphids away from other plants. While this is true, I have come to love nasturtiums for so many other reasons. They are a bright and cheerful flower that can be grown in containers, the vegetable garden or flower beds. Nasturtiums grow quickly from seed and one packet is plenty. Space your seeds 8-12 inches apart in the ground, and a little closer in containers. In zones with freezing temperatures wait until after the frost, and in the mild southern climates they can even be planted in the fall for "winter" blooming. I've found the trick with nasturtiums is to keep them watered during the entire growing season. Especially when they are in containers. They love full sun, but they don't do well in drought-like conditions. As long as you keep them watered and give them room for the air to circulate they are a prolific flower. The soil shouldn't be too rich because you will get more leaves than flowers. The soil can even be slightly sandy and they will thrive. You can use barrel planters, window boxes or porch boxes too. Pick the blooms freely once they start coming, and you will have many more during the summer. If you do notice aphids you can spray them with a safe soap, alcohol and water mixture. Remember, as with herbs, you don't want to use chemicals on your plants. Nasturtiums Why do most consider nasturtiums an herb? Because the entire plant is edible! This peppery plant is perfect for salads, herb vinegars, appetizers and garnishes. Try mixing assorted greens such as romaine, radicchio, spinach and arugula with a handful of nasturtium blooms topped with your favorite dressing. Bake a batch of spice cupcakes, frostwith a cream cheese frosting and top with a single nasturtium bloom for a luncheon treat.

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 colors the vinegar a lovely shade. It's important to keep your nasturtiums free from any exposure to chemicals. They do trail and spread, and so be aware of this if anything nearby is treated. I think of them as a flowering spicy green, and grow them as such. The leaves and blooms can be added to any salad, used as garnish, or chopped into pasta salads. 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 savory herb salt as well. Store in tightly closed bottles. The fresh seeds can be pickled as a type of substitution for capers, which are fairly expensive. After the blossoms wilt and form seed pods, pick the greenish pods off the plant for this recipe: Ingredients: 1 quart white wine vinegar 2 teaspoons pickling salt 1 thinly sliced onion 1/2 teaspoon each allspice, mace and celery seed 3 peppercorns nasturtium seed pods Keep the solution refrigerated in a sealed bottle and drop the seed pods into it as they are ready. Keep them refrigerated and later use in place of capers. Nasturtium and Potato Soup Ingredients: 2 tablespoons butter or margarine 1/2 large sweet onion, finely chopped 2 medium potatoes, peeled and chopped 25-30 nasturtium leaves, stems removed 4 cup chicken broth (or water) 1 1/4 cups milk 1 bay leaf salt and pepper to taste

Nasturtium Mayonnaise Ingredients: 1 cup mayonnaise 1/4 tsp. finely minced garlic 2 tsp. coarsely chopped capers (or pickled nasturtiums) 1/3 tsp. grated lemon peel 2 tsp. chopped nasturtium leaves Combine all ingredients well. Keep refrigerated until ready to use. Use on seafood or on any sandwiches in place of regular mayonnaise. Nasturtium Canap?s Ingredients: 8 ounces cream cheese, room temperature 3 tablespoon finely chopped chives 3-5 tablespoons milk 2 loaves bread of your choice (see below) Mix the cheese with the chives and 3 tablespoons of milk until smooth. If this is too thick add more of the milk. Using a serrated knife, trim your bread. You can use a baguette and slice thinly, leaving the crust. Or use a hearty wheat, honey wheat or even oatmeal bread and remove the crust then cut into small squares. Spread the cream cheese over your bread piece, not quite to the edges. At this point you can place on baking sheets and chill for up to 6 hours, or use immediately. Pick your nasturtium blooms and gently rinse. Place one bloom on each piece of bread, or careful separate the petals and arrange in a design on top of the cream cheese. You can also add small herb leaves, such as thyme, oregano or chive stems to decorate. Serve your canap?s on a pretty plate or platter lined with a paper doily. These are great for summer tea parties! Nasturtium Vinegar This vinegar is always one of my most popular gifts.everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes. 1 cup nasturtium leaves, flowers, and buds 1 pint champagne, white wine, or apple cider vinegar Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar. Preparation Time: 5 minutes Sitting Time: 3 weeks Total Time: 3 weeks Strawberry-Nasturtium Salad This unique salad is filled with delightful flavor and color. The sweetness of the strawberries is perfectly balanced by the pepperiness of the nasturtiums and spark of the vinegar for a salad that everyone will love. This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms. 1 pint sliced strawberries 1/3 cup nasturtium blossoms 2 tablespoons champagne vinegar 2-3 tablespoons sugar Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are. Makes 4 servings. Preparation Time: 5 minutes Total Time: 5 minutes

Stuffed Nasturtiums 3 ounces softened cream cheese 1 tablespoon heavy cream 2 tablespoons minced fresh chives Salt to taste 30 large nasturtium blossoms Mix together the cream cheese, heavy cream, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers. Preparation Time: 15 minutes Total Time: 15 minutes Salmon-Cucumber Stuffed Nasturtium Leaves Nasturtium leaves are very similar to watercress leaves, and have the same affinity for cucumber and salmon that watercress does. These little rolls are very easy to make and offer a beautiful presentation. Homemade salmon cream cheese can be made by mixing equal amounts of lox and softened cream cheese. 2 ounces softened salmon cream cheese 1/4 cup finely minced cucumber Salt to taste 20 large nasturtium leaves 20 long stemmed nasturtium blossoms Mix together the salmon cream cheese, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving. Nasturtium-Lemon Butter This butter has a light lemon flavor lightly accented with peppery nasturtiums. It is one of my favorite herb butters for fish, chicken, broccoli, and asparagus. It is also excellent on white bread for just a hint of peppery citrus. 1/2 cup unsalted butter at room temperature 2 teaspoons grated lemon peel 1 tablespoon lemon juice 3 tablespoons finely chopped nasturtium blossoms Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter. Preparation Time: 5 minutes Total Time: 5 minutes

Nasturtium Flower Vinegar nasturtium flowers 1 clove garlic, lightly crushed white wine vinegar Fill a pint jar with flowers, add the garlic clove and pour in vinegar to the top. Cover, place in a dark place and allow it to steep for several weeks. Strain and bottle. Nasturtium Cucumber Salad nasturtium flowers and leaves carefully washed, dried and shredded 3 parts olive oil 1 part nasturtium vinegar or white wine vinegar, and one crushed clove garlic 1 sprig parsley, minced 1 cucumber, sliced thinly salt and pepper to taste Make the dressing of oil, vinegar or vinegar/garlic. Arrange the cucumbers on a dish and drizzle with dressing, salt and pepper. Surround with shredded nasturtium leaves and flowers and serve immediately. Stuffed Nasturtium Flowers 8 oz. cream cheese or tofu cream cheese 3 Tbsp. mayonnaise or soy mayonnaise 1/4 c. chopped walnuts or pignoli 1/4 c. grated carrot 1 Tbsp. finely minced green pepper 2 tsp. fresh basil, parsley or dill 18 brightly colored nasturtium flowers, carefully washed and dried chopped chives and/or whole chive blossoms Soften the cream cheese with the mayonnaise. Combine with the nuts, carrot, pepper and fresh herbs (not the chives). Roll the mixture into little balls and fit them into the blossoms. Decorate a plate with nasturtium leaves and arrange the flowers on them. Sprinkle with the chives. Pickled Nasturtium Seeds 1/2 pint white vinegar 1 Tbsp. salt 3 peppercorns 1 bay leaf 8 oz. fresh green nasturtium seeds