Welcome to the Nasturium Archives
Nasturtiums
Family: Tropaeolaceae Species: Tropaeolum majus
Description
Nasturtiums are annual herbs, or perennials grown as annuals, and include dwarf compact, semitrailing compact, and climbing varieties with beautiful crimson, mahogany, salmon, creamy white, gold, or tangerine funnel-shaped flowers with a long spur. The flowers may be single, double or semidouble. The leaves which can grow from 2 - 7 inches wide, are shaped somewhat like lilypads, can have wavy or angled edges, and are dark green on top with a lighter green on the underside.
History
Nasturtiums history started in the 16th century, when Spanish conquistadores brought the plants home from the jungles of Mexico and Peru. Nicholas Monardes, a doctor who lived in Seville, became infatuated with these "new" plants and began to collect all the available material about them. He started an experimental garden with seeds he collected from sailors, traders and priests.
From 1565 - 1571, Dr. Monardes published his findings in the first herbal ever written about plants in the New World. As he grew different varities they soon entered Spanish gardens. The plants were then grown in Portugal and eventually made their way to France, England and North America.
Because of their pepper and pungent odor the plant received it's name "nasturtium", derived from Latin words meaning nasus - the nose and tortus - twisted or "nose twister"
Cultivation
Nasturtiums are easy to grow. They aren't picky about soil, light or water: they seem to grow best in sun or bright shade and in average to poor, well drained soil. If the soil is too rich, they will produce lots of leaves but few blloms. Nasturtiums are grown as annuals in most parts of the country but can be grown year round in areas such as coastal southern California, where summer and winter temperatures are mild.
Seeds planted in spring or summer germinate in 7 - 10 days, grow rapidly, and bloom within a month after planting. These plants make good subjects for childrens gardens.
Nasturtiums dislike to be transplanted. They adapt well to hanging baskets and planters. Planting nasturtiums with your spring flowering bulbs, they will fill in quickly as the bulb's leaves die back.
Information is provided by: The Herb Companion June/July 1990 issue.
Culinary
Bouquet Salad
Dressing: 1/4 c. white wine vinegar or champagne vinegar, 1 T. Dijon mustard, 1C. vegetable oil, salt and pepper to taste, 1/4 C. light olive oil, 1 T. freshly squeezed lime juice, finely grated zest of lime.
Salad: 3 heads radicchio, washed and dried, 1 small bunch of chives, 1 lb. tender spinach, trimmed, washed and dried, nasturtium blossoms.
In a bowl, whisk together the dressing ingredients. Just before serving, toss, toss greens, chives and flowers with enough dressing to coat. Yield 8 servings.
Nasturtium Bundles
Excellent as an appetizer
Gather medium size nasturtium leaves. Rinse with cool water and dry. Set aside.
In a small bowl: mix 1 - 8 oz. package cream cheese, softened, 1 small can crushed pineapple, drained and 3 T. of any of the herb choices ( washed, dried and chopped): thyme, lemon verbena, lemon scented geranium leaves or flowers, basil, chives or rose petals - pith removed (white part at base of petal).
After blending: With a knife, generously spread the cream cheese mixture on each nasturtium leaf, roll up and pile on a serving platter. Add nasturtium flowers as an accent.
Recipe created by Kelly Wisner.
