Now Sowing: Nasturtium (October–December)

Nasturtium: Common Name: Nasturium

Scientific Name: Tropaeolum Spp

Seed Saving Level: Advanced

Find nasturtium seeds in the catalog

Planting: Nasturtium is a quick-growing, colorful annual with edible flowers. They like full sun. They’re great as a cover crop and companion plant to other vegetables. They also work well in containers, hanging baskets, and window boxes. Plant 1/2 to 1 inch deep, 10-12 inches apart. Soak and score the seeds to spur the germination process, which takes about 7-10 days. Water regularly, but not overly so.

Harvesting: Cut off faded or dead flowers to prolong blooming. The entire plant is edible and can provide a beautiful garnish to a meal.

Seed Saving: Let the seeds dry on the plant. Some might fall on the ground. You can pick them when they’re still a bit green if you’re worried about critters. Brush off the dirt and you’re good! Store seeds in a cool, dry area.

Sources: Farmer’s Almanac, www.almanac.com/plant/nasturtium#


Recipe: Nasturtium and Shrimp Salad

Ingredients:

  •      2 tsp fresh lemon juice
  •      1/4 c olive oil
  •      Salt and pepper to taste
  •      1 c peeled, deveined, cooked shrimp, coarsely chopped
  •      2 tbsp chopped scallions
  •      1 small tomato, coarsely chopped
  •      1/2 avocado, pitted, peeled, and cubed
  •      2 tbsp. chopped fresh nasturtium leaves
  •      Lettuce leaves
  •      Nastrutium blossoms for garnish

Instructions:

Pour lemon juice into a small bowl. Whisk in the olive oil and season with salt and pepper. Add the shrimp and scallions and toss lightly. Let stand for 15 minutes to let the flavors blend. Add the tomato, avocado, and nasturtium leaves. Mound the mixture on lettuce leaves and garnish with the nasturtium blossoms.

Source: The Old Farmer’s Almanac, almanac.com/recipe/nasturtium-and-shrimp-salad-appetizer