Grow this plant and you get a decoration, a spice and a natural remedy

Commonly called nasturtium, botanically garden nasturtium (Tropaeolum majus), also known as Indian cress, is a plant many people see mainly as a bold ornamental for borders and window boxes. In reality, it offers much more. It’s edible, full of character on the plate, and has also been used traditionally as a supportive medicinal herb, especially for issues linked to the respiratory and urinary tracts. That’s why it’s often described as a 3‑in‑1 plant. It originates from South America and spread to Europe around the 17th century; since then, many new cultivars have been bred, differing in habit and flower colour.

Position and care: what nasturtium really needs

It does best in a sunny spot sheltered from wind. It grows quickly and, with basic care, is very reliable even for beginners. At the same time, it’s best not to pamper it with heavy feeding, because that can encourage lots of leaf at the expense of flowers.

What nasturtiums do require is regular watering. Don’t forget them during hot spells, and especially when growing in containers, where compost dries out faster. For window boxes and pots, low, compact cultivars are usually the best fit.

Sowing and raising plants: when to start and what to watch out for

You can start nasturtiums in April in a greenhouse, cold frame or indoors on a bright windowsill. If you’re not raising plants, sow them directly outdoors in early May. The key is not to rush, because nasturtiums don’t tolerate even a light ground frost.

It’s practical to sow into peat or plastic pots, as the seedlings can then be transplanted with less stress. Also decide in advance how much space you can give them. Some varieties produce shoots several metres long, while compact bush types typically reach around 25 cm tall.

Growing in containers and in the ground

A window box or a pot on the patio

For containers, choose shorter varieties that form a neat, compact mound and won’t sprawl uncontrollably. Recommended cultivars often include ‘Baby Rose’, ‘Bijou Double’ or ‘Tom Pouce’, flowering in yellow, orange, salmon or crimson shades.

Although nasturtiums love sun, extreme scorch in containers can be harmful. If your patio bakes and the pot overheats, a little light shade or placing it where it gets mainly morning sun will help.

Open ground and larger beds

In borders you can weave them in among herbs, vegetables and ornamental flowers. If space is limited, choose less vigorous types. For larger areas, climbing and trailing forms work well too, such as the colourful ‘Grande’ mix or ‘Out of Africa’ with its striking variegated leaves.

Nasturtium as a decorative feature along edges and on supports

Low varieties can be used to edge beds or as a colourful accent in window boxes. Long-stemmed types can be grown as trailers or as climbers, but keep in mind they don’t cling by themselves. For the best effect, provide a support and tie the shoots in as they grow.

Harvesting flowers, leaves and seeds

Flowers and leaves are harvested throughout summer. You can pick flowers as unopened buds or only partly open ones, even with a short stem attached. With fully open blooms, check for insects hiding inside and rinse them thoroughly in cold water before using.

Ideally, harvest leaves in the morning once the dew has dried. They’ll keep briefly in the fridge, but their flavour is best straight from the plant. After flowering, you can also harvest fruits and seeds. If you want to save your own seed, leave some flowers on the plant. You’ll recognise ripeness by a creamy colour; fully ripe seeds often drop on their own. Then dry them further and store in a paper bag in a dark place until spring.

Nasturtium as natural support for colds

Beyond its culinary use, nasturtium is valued for effects described as naturally antibiotic and antiseptic. Traditionally it’s used for colds and as a supportive remedy for inflammation of the respiratory and urinary tracts. Activity against some viruses is also mentioned, which is why it’s often spoken of as a broad-spectrum plant.

Fresh leaves and flowers are used most often. The seeds can be dried, crushed and infused with hot water as a herbal tea. Tinctures made from buds are also popular. The above-ground parts contain, among other things, vitamin C and other natural compounds such as flavonoids and carotenoids, as well as minerals including phosphorus and iron.

In the kitchen it shines in salads and as homemade “capers”

Nasturtium may tempt you to use it on sweet desserts, but its flavour is bold, lightly peppery and reminiscent of radish. That makes it better suited to savoury dishes, with vegetables and meat. Young leaves and colourful flowers are excellent in fresh salads, and the blooms also work as an edible garnish on open sandwiches.

Young shoots with leaves can be chopped into spreads or added to an omelette. Larger leaves can be used for unusual wraps. Nasturtium can be preserved in oil or vinegar and then used as a homemade pantry staple. Unopened buds are often pickled like capers, in a salty, spiced vinegar brine.

Source: Gardener’s World, RHS, Záhrada, Pestrazahrada.cz