(Tropaeolum majus) Nasturtium is an annual flowering herb and is a popular flower to plant in the vegetable garden. With its spicy foliage and flowers, which give a nice kick to salad and recipes, it may be the best-known edible flower! Native to Peru, nasturtium was used by the ancient Inca as a leafy green and medicinal herb. Plants prefer full sun but will tolerate some light shade. Provide well-drained soil and do not fertilize or plant in overly rich soil. Soak the seeds overnight in warm water before planting. Seeds germinate in 7-10 days. Start seeds indoors 4 weeks before the last frost date or direct seed, ½ inch deep, after the last chance of frost has passed. Ideal germination temperature is 55-65 F. The green, immature seed pods can be pickled to make mock capers, and they are delicious!
This vibrant cherry-pink nasturtium with large, double, rose-like blooms is a serious show stopper! Like candy for the eyes, the Cherry Rose Jewel nasturtium delivers high-voltage color that makes it a perfect statement flower in the garden bed, borders, containers or on the plate. A perfectly piquant and peppery edible flower, you can also eat the leaves and the immature seeds! Amazing in pesto, pasta and salads. It is not only delicious, but loaded with vitamin A, Calcium and other minerals! A small percentage of plants may produce other colored flowers.
Shocking color that is quite unique to nasturtiums! Behold a bewitching color transformation as these bold burgundy-purple blooms evolve into a vintage dusty lavender-rose hue throughout the season. This semi-trailing type makes compact vines reaching 18-24 inches long. Tumbling vines of rose and wine-colored blooms make Purple Emperor the most incredible edible ornamental. Blooms and leaves are peppery and add kick to recipes while the green seed pods can be pickled into imitation capers.