Nasturti-YUMS!

Nasturtiums are one of the easiest and most versatile crops around.  The seeds, leaves, buds and flowers are all edible.  Nasturtiums just require well-drained soil and some sun, and will grow prolifically.  Overfertilized or shady areas may not develop many flowers.  The sunniest locations produce the spiciest flowers. 

 

The seeds are large, so it’s a great choice for young helpers to plant.  Just poke a hole an inch down and about 12 inches apart, and have your helper fill the holes.  Cover and water thoroughly.   Sprouts emerge about a week later.  I like using them at the edge of my raised beds, where they cascade beautifully.  They also are a great “trap crop” to lure aphids, flea beetles, slugs, and cabbage worms away from other crops.  For this reason, they are good companion plants for tomatoes, radishes, cabbage, and cucumbers. (Last year, aphids covered the nasturtiums in one bed, but didn’t touch the tomatoes.  I later found lady bug larva all over them.)   If you want nasturtiums for pest control and for eating, plant a lot.

 

Use fresh, organically-grown flowers and leaves on salads to add a peppery, watercress spike of flavor to salads.   Place a cup of leaves, buds, and flowers in a clean, warm, tight-sealing glass jar and pour a pint of just-boiling white or apple vinegar over it, letting blend immerse three weeks for a zesty vinegar.  Strain out spent plants.  Another option is to chop flowers finely and mix with cream cheese and dill to serve with smoked salmon or in cucumber sandwiches.  Some people even stuff the blossoms themselves.  Save seeds or buds and brine in 2 tbs. salt to one pint of water for 2 days, rinse, and place in a clean and warm glass jar, covering with vinegar heated just to boiling.  Let sit a week and enjoy as a substitute for capers.