More Nasturtium Recipes   

Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.

Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings

Nasturtium Butter

Ingredients:
1 pound butter, softened
1 quart nasturtium blossoms
juice of 1 lemon

In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed. Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.

Nasturtium Mayonnaise

Ingredients:
1 cup mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers (or pickled nasturtiums)
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves

Combine all ingredients well. Keep refrigerated until ready to use. Use on seafood or on any sandwiches in place of regular mayonnaise.

Nasturtium Canapés

Ingredients:
8 ounces cream cheese, room temperature
3 tablespoon finely chopped chives
3-5 tablespoons milk
2 loaves bread of your choice (see below)

Mix the cheese with the chives and 3 tablespoons of milk until smooth. If this is too thick add more of the milk. Using a serrated knife, trim your bread. You can use a baguette and slice thinly, leaving the crust. Or use a hearty wheat, honey wheat or even oatmeal bread and remove the crust then cut into small squares. Spread the cream cheese over your bread piece, not quite to the edges. At this point you can place on baking sheets and chill for up to 6 hours, or use immediately.

Pick your nasturtium blooms and gently rinse. Place one bloom on each piece of bread, or careful separate the petals and arrange in a design on top of the cream cheese. You can also add small herb leaves, such as thyme, oregano or chive stems to decorate. Serve your canapés on a pretty plate or platter lined with a paper doily. These are great for summer tea parties!

About the author:
Brenda Hyde is an avid gardener, freelance writer, mom and wife. She is owner and editor of Old Fashioned Living.com.  

Nasturtium

[ nuh-STER-shuhm ]

All parts of this beautiful plant are eaten except the roots. Young leaves and stems add a peppery accent to salads and sandwiches, or be can used in dishes as a WATERCRESS substitute. The flower blossoms may be minced and used to flavor butter, cream cheese or vinegar, and the whole EDIBLE/FLOWERS are colorful and delicious in salads or as a garnish. Nasturtium seeds and immature flower buds can be pickled and used like capers.      

 

 

Nasturtium Risotto
from Emeril Live EM0218

Ingredients needed:

• 6 cups chicken stock
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3/4 cup finely chopped yellow onions
• 1 teaspoon minced garlic
• 1 1/2 cups Arborio or carnaroli rice
• 1/2 cup dry white wine
• 1/4 cup thinly sliced green onions, green tops only
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked white pepper
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup shredded or torn, well washed nasturtium flowers
• 1/4 cup torn fresh chervil leaves
• Sliced chives, for garnish

In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.

In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.

Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.

Remove from the heat. Add the cheese, nasturtiums, and chervil, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Garnish with chives and serve immediately.

Yield: 6 to 8 servings

 

http://www.emerils.com/recipes/by_name/nasturtium_risotto.html

 

                                             

                                                                    

Pickled Nasturtium SeedsUse green nasturtium seeds, and in picking retain a short length of stem on each. Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold water for another day. Drain well and place the seeds in a glass jar, cover with vinegar heated to the boiling point, and close the jar tightly. In a few days the seeds will be ready to use. They are an excellent substitute for capers

http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html

   How to Grow and Use Nasturtiums

By Brenda HydeNasturtium plants were discovered in the jungles of Peru and Mexico in the 16th century. I can’t say enough about them–they are easy to grow, edible, cheerful and they are great companion plants as well! Nasturtiums help deter aphids, whiteflies, squash bugs, cucumber beetles and other pests. Plant them with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. They come in vibrant colors, or muted tones-variegated leaves or plain-and some are fairly dwarfed while others can be used as a vine, climbing five foot or more!

The first time I read about growing nasturtiums the writer did not seem overly enthused about them, except as a flower that would lure the aphids away from other plants. While this is true, I have come to love nasturtiums for so many other reasons. They are a bright and cheerful flower that can be grown in containers, the vegetable garden or flower beds.

Nasturtiums grow quickly from seed and one packet is plenty. I’ve found most packets have about 25 seeds. Space your seeds 8-12 inches apart in the ground, and a little closer in containers. In zones with freezing temperatures wait until after the frost, and in the mild southern climates they can even be planted in the fall for “winter” blooming. I’ve found the trick with nasturtiums is to keep them watered during the entire growing season. Especially when they are in containers. They love full sun, but they don’t do well in drought-like conditions. As long as you keep them watered and give them room for the air to circulate they are a prolific flower. The soil shouldn’t be too rich because you will get more leaves than flowers. The soil can even be slightly sandy and they will thrive. You can use barrel planters, window boxes or porch boxes too. Pick the blooms freely once they start coming, and you will have many more during the summer. I water mine oncein awhile with the water from our fish tank, to give them a little boost. If you do notice aphids you can spray them with a safe soap, alcohol and water mixture. Remember, as with herbs, you don’t want to use chemicals on your plants.

 Why do I consider nasturtiums an herb? Because the entire plant is edible! This peppery plant is perfect for salads, herb vinegars, appetizers and garnishes. Try mixing assorted greens such as romaine, radicchio, spinach and arugula with a handful of nasturtium blooms topped with your favorite dressing. Bake a batch of spice cupcakes, frostwith a cream cheese frosting and top with a single nasturtium bloom for a luncheon treat.

Nasturtium vinegar is wonderful as well. Add several blossoms and some leaves to a jar with a clove of garlic. Fill with vinegar and allow to sit for 4-5 weeks. I also like adding it to other herb vinegar combinations for a nice peppery addition and it colors the vinegar a lovely shade.

It’s important to keep your nasturtiums free from any exposure to chemicals. They do trail and spread, and so be aware of this if anything nearby is treated. I think of them as a flowering spicy green, and grow them as such. The leaves and blooms can be added to any salad, used as garnish, or chopped into pasta salads.

The seeds were ground during World War II as a replacement for pepper and you can still do this. Wait for the seeds to dry-they are larger than peppercorns-and grind them in a grinder. You can add this mixture with herbs to make a savory herb salt as well. Store in tightly closed bottles.

The fresh seeds can be pickled as a type of substitution for capers, which are fairly expensive. After the blossoms wilt and form seed pods, pick the greenish pods off the plant for this recipe:

Ingredients:
1 quart white wine vinegar
2 teaspoons pickling salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns
nasturtium seed pods

Keep the solution refrigerated in a sealed bottle and drop the seed pods into it as they are ready. Keep them refrigerated and later use in place of capers.

About the author:
Brenda Hyde is an avid gardener, freelance writer, mom and wife. She is owner and editor of Old Fashioned Living.com.

The Garden Path

http://www.seedsofknowledge.com/nasturtiums.html

Recipe | Nasturtiums filled with guacamole

20 servings                                                

1 large avocado, preferably a Hass avocado

2 teaspoons lime juice

1 small ripe tomato, very finely chopped

2 tablespoons finely minced onion

1 jalapeno or serrano chili, seeded, finely minced

1 small clove garlic, finely minced

Salt

About 20 nasturtium blossoms

1 small jicama

Lime juice

• Peel avocado and remove pit. Mash avocado with a fork and add 2 teaspoons lime juice. Blend in tomato, onion, chili and garlic. Add salt to taste. Let stand, covered, while preparing the nasturtiums and jicama.

• Rinse nasturtiums carefully and pat them dry. Peel the jicama and slice it about ¼ inch thick. Cut slices into pieces about 2 by 2 inches, large enough to accommodate a nasturtium filled with guacamole. Squeeze a little lime juice over the jicama slices.

• The guacamole, flowers and jicama can be kept for a few hours in the refrigerator before assembling.

• When ready to assemble, hold flower at the base and use a teaspoon to fill with guacamole. Set each filled flower on a slice of jicama and arrange on a serving platter.

• Serve immediately.

— From “Flowers in the Kitchen” by Susan Belsinger (Interweave Press, 1991), available at the Richland County Public Library        

NUTRITIONAL INFORMATION PER SERVING:

Calories, 28.7; protein, .5 grams; carbohydrates, 4.1 grams; total fat, 1.4 grams; cholesterol, 0 milligrams; saturated fat, .2 grams; dietary fiber, 2.3 grams; sodium, 2.4 milligrams; sugar, .9 grams; vitamin A, 9.8 retinol equivalents; vitamin C, 8.7 milligrams; calcium, 6.3 milligrams; iron, .3 milligrams; alcohol, 0 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient

content.                      

       The best-o pesto:             
                            Made with nasturtium leaves!

By Marion Owen, Fearless Weeder for PlanTea, Inc. and
Co-author of Chicken Soup for the Gardener’s Soul

Everyone loves a good recipe, especially if it involves treating an ordinary ingredient in a whole new way. In a moment, I’ll share a recipe for a pesto sauce to die for. It’s made — not with basil — but with nasturtium leaves, which gives it a fun, zesty flavor.

Nasturtiums are easy to love because they’re easy to grow. And once they start blooming, they dazzle you with saucer-shaped leaves and brilliant flowers until the first frost zaps them in the fall.

So, for a garnish or salad ingredient that combines the flavor of watercress with the hues of the rainbow, try nasturtiums. They can grace special sandwiches, dips and spreads, and bowls of greens. And if you really want to liven things up, float a few blossoms in a punch bowl. 

Yessirree, nasturtiums are quite tasty–a trait that the Spanish conquistadors carried with them when they brought nasturtiums from South America to Spain in the 1500′s. The flower traveled to England by the1590′s, and its reputation as a culinary herb gradually spread across the continent.

Nasturtium leaves are also edible, and like the flowers, they have a peppery taste. And don’t forget the flower buds, which, when pickled, can stand in for imported capers. They’re called “poor man’s capers” and I just happen to have a recipe right here.

Now for the pesto recipe–a creation of award-winning French chef Joel Chenet, who moved from New York to Kodiak Island, Alaska (where I live) a few years ago in search of what he calls, “the good life.” Joel owns a pastry business called Mill Bay Coffee and Pastries.

Nasturtium Pesto
(The best-o pesto–a recipe to die for)
Into a food processor or blender, put the following ingredients:
4 cups packed nasturtium leaves
3 to 5 cloves of garlic
1 and 1/2 cups olive oil
2 drops Tabasco sauce
1 cup walnuts
Process the mixture until smooth.

To store the pesto, Joel suggests freezing it in ice cube trays so it’s ready whenever you need it. The pesto, he says, is excellent on top of grilled salmon, halibut, chicken or steak. Just set a pesto ice cube onto each serving and

voila, instant gourmet!    

Until we meet again, keep your hands in the dirt, and your dreams on a star. — Marion Owen

Nasturtium Pesto

Nasturtium Recipes        

From Wen Zientek-Sico

Editor’s Note: Wen from Perfect Entertaining.com sent us these wonderful Nasturtium recipes. She loves Nasturtiums and shared with us that they freeze fairly well, so she grows extra. Thanks Wen! Nasturtium Vinegar

This vinegar is always one of my most popular gifts.everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes.

1 cup nasturtium leaves, flowers, and buds
1 pint champagne, white wine, or apple cider vinegar

Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar.

Preparation Time: 5 minutes
Sitting Time: 3 weeks
Total Time: 3 weeks                            

Strawberry-Nasturtium Salad

This unique salad is filled with delightful flavor and color. The sweetness of the strawberries is perfectly balanced by the pepperiness of the nasturtiums and spark of the vinegar for a salad that everyone will love. This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms.

1 pint sliced strawberries
1/3 cup nasturtium blossoms
2 tablespoons champagne vinegar
2-3 tablespoons sugar

Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are.

Makes 4 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes

Stuffed Nasturtiums

I love serving trays of these easy appetizers at parties. We grow a bunch of different types of nasturtiums and use them a lot, and they are exquisite served together. The wide range of colors makes for a great presentation, and the mixture of flavors is actually quite tasty as well.

3 ounces softened cream cheese
1 tablespoon heavy cream
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms

Mix together the cream cheese, heavy cream, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.

Preparation Time: 15 minutes
Total Time: 15 minutes                                              

Salmon-Cucumber Stuffed Nasturtium Leaves

Nasturtium leaves are very similar to watercress leaves, and have the same affinity for cucumber and salmon that watercress does. These little rolls are very easy to make and offer a beautiful presentation. Homemade salmon cream cheese can be made by mixing equal amounts of lox and softened cream cheese.

2 ounces softened salmon cream cheese
1/4 cup finely minced cucumber                             
Salt to taste
20 large nasturtium leaves
20 long stemmed nasturtium blossoms

Mix together the salmon cream cheese, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving.

 Nasturtium-Lemon Butter

This butter has a light lemon flavor lightly accented with peppery nasturtiums. It is one of my favorite herb butters for fish, chicken, broccoli, and asparagus. It is also excellent on white bread for just a hint of peppery citrus.

1/2 cup unsalted butter at room temperature
2 teaspoons grated lemon peel
1 tablespoon lemon juice
3 tablespoons finely chopped nasturtium blossoms

Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter.

Preparation Time: 5 minutes
Total Time: 5 minutes

About the author:
Wen Zientek-Sico is a freelance writer and recipe developer specializing in family friendly recipes. She also manages the Perfect Entertaining website which offers great ideas for family friendly parties, dinners, recipes, menus, decorating ideas, and much more.

From a delightful website – be sure to visit!!!        

Seeds of Knowledge           

Seeds of Knowledge Home Page                    

    When Can I Plant Nasturtiums?   

The central rule of thumb is to plant after the last day of expected frost in your area.  Remember, nasturtiums are frost sensitive.  A few days too early can mean the difference between a beautiful flower garden….and a disaster. 

Planting Zone Map

Learn what planting zone you live in:

Knowing your planting zone can be very useful when your are planning your garden and flower bed areas.

When you order plants online or through a catalog it is very useful for you to know what will have the best success in your zone. 

Most plants are marked with a zone number. Use this map to know what plants will do best in your zone.

USDA PLANTING ZONE MAP

Using the Zone Map is really very simple. Find your geographic location on the map. Observe the corresponding color to that location. Look at the map key. That number designates the zone in which you live. 

You should select products that can survive in your zone. Simply read the item description and you will find a either a zone number or a range of zones. The lower of the the two zone numbers tells you the lowest recommended zone in which that plant can survive. Sometimes, an item will thrive outside that zone area. Remember this is only a guide.

For more information visit:

Indicator Plant Examples Listed by Zone

Plant Hardiness Zones, Details

From: Plant Power

AVERAGE DATES OF FIRST AND LAST FROST
NOTE: The dates below are for the Northern Hemisphere
(Adjust appropriately for Southern Hemisphere) Zone 1
Average dates Last Frost = 1 Jun / 30 Jun
Average dates First Frost = 1 Jul / 31 Jul Note: Vulnerable to frost 365 days per year

Zone 2
Average dates Last Frost = 1 May / 31 May
Average dates First Frost = 1 Aug / 31 Aug

Zone 3
Average dates Last Frost = 1 May / 31 May
Average dates First Frost = 1 Sep / 30 Sep

Zone 4
Average dates Last Frost = 1 May / 30 May
Average dates First Frost = 1 Sep / 30 Sep

Zone 5
Average dates Last Frost = 30 Mar / 30 Apr
Average dates First Frost = 30 Sep / 30 Oct

Zone 6
Average dates Last Frost = 30 Mar / 30 Apr
Average dates First Frost = 30 Sep / 30 Oct

Zone7
Average dates Last Frost= 30 Mar / 30 Apr
Average dates First Frost = 30 Sep / 30 Oct

Zone 8
Average dates Last Frost = 28 Feb / 30 Mar
Average dates First Frost = 30 Oct / 30 Nov

Zone 9
Average dates Last Frost = 30 Jan / 28 Feb
Average dates First Frost = 30 Nov / 30 Dec

Zone 10
Average dates Last Frost = 30 Jan or before
Average dates First Frost = 30 Nov / 30 Dec

Zone 11
Free of Frost throughout the year.

Best of the Home                   

 Nasturtium Basic Information 

Tropaeolum majus
Common Names: nasturtium, garden nasturtium, Indian cress
Family: Tropaeolaceae (nasturtium family)

Description
Nasturtiums are bright and happy little flowers, that even the Grinch could not help but love. Many cultivars have been derived from Tropaeolum majus, including climbing types and dwarf, bushy types. All have rounded or kidney shaped leaves with wavy-margins. The leaves are pale green, about 2-5 in (5.1-12.7 cm) across, and are borne on long petioles like an umbrella. The flowers typically have five petals, although there are double and semi-double varieties. The flowers are about 1-2 in (2.5-5.1 cm) in diameter and come in a kaleidoscope of colors including russet, pink, yellow, orange, scarlet and crimson. A white flowered cultivar was bred in the 19th century but apparently has been lost. The five sepals are united into a cuplike calyx, and one of the sepals is modified into a nectar-bearing spur 1 in (2.5 cm) or more long. All parts of the plant have a peppery taste, similar to arugula or water cress. The Alaska Series are small, growin to 18 in (45.7 cm), bushy plants with single flowers and white mottled leaves and are sometimes classified as T. minus; the Jewel Series have double flowers; and the Gleam Series are trailing or climbing plants that can get 2-5 ft (0.6-1.5 m) long; each comes in a variety of colors. The cultivar, ‘Peach Melba’ is small, to 12 in (30.5 cm) tall, with petals that are pale yellow with orange centers; ‘Salmon Baby’ has pink flowers with fringed petals; and ‘Hermine Grasshof’ and ‘Burpeei’ have double, bright red flowers that do not produce seed; they must be propagated from stem cuttings.

Location
Nasturtium is native to the South American Andes from Bolivia to Columbia.

Culture
Garden nasturtium does best in light, sandy soils. Too much nitrogen fertilizer will produce an abundance of foliage and few flowers.

Light: Does well in full sun or light shade. Nasturtiums appreciate a little midday shade in summer.
Moisture: Nasturtiums are fairly tolerant of drought, but do best with regular watering.
Hardiness: Plant this annual in spring in zones 4-8 and in winter in zones 9-11. Nasturtiums cannot tolerate a hard freeze, but usually will sprout back after a light frost or freeze. Nasturtiums do best with warm days and cool nights. They stop flowering in the heat of summer.
Propagation: Plant nasturtium seeds after the last frost in the garden where they will be grown, as they do not transplant well.

Usage
The dwarf, bushy nasturtiums add rainbows of cheerful color in annual beds and borders. Use the trailing forms on low fences or trellises, on a gravelly or sandy slope, or in a hanging container. Many gardeners include nasturtiums in the salad garden. Nasturtiums are attacked by aphids, and organic gardeners like to plant lots of them all around the vegetable patch to serve as aphid “lures.” Nasturtium flowers, leaves and immature seed pods have a tangy taste like water cress, and the colorful flowers really brighten up a green salad. Add some nasturtium flowers to an herb vinegar. The immature pods can be pickled. The mature seeds can be roasted for eating out of hand or used like black pepper.

Nasturtiums are perfect for introducing kids (and beginners of any age) to gardening. The seeds are very large making them easy for smaller children to manipulate. The plants germinate quickly, grow rapidly and have large showy flowers. The fact that they are edible (as opposed to toxic!) makes nasturtium the number one plant for budding gardeners.

Features
Nasturtiums are very easy to grow and the seeds are large and easy for children to handle. They are pretty, fairly long-lasting flowers and the young gardener will be proud to make an arrangement of cut flowers or add them to the family’s salad plate.

Hummingbirds insert their long bills into nasturtium flower spurs to sip the nutritious nectar. When they do this, they get some pollen on their faces and then they do the nasturtium’s bidding by delivering the pollen to another flower.

Flordata                                       

Nasturtium Diseases and Pests   

Nasturtium (Tropaeolum)

Plant Health Problems

Diseases caused by Bacteria:

Wilt, Pseudomonas solanacearum.
Infected plants yellow, wilt, and eventually die. Stems may develop black streaks and when cut, may ooze a bacterial slime from the cut ends. Roots often appear black and infected plants may die before flowering. The bacteria persist in plant debris in the soil and can infect nasturtiums through the roots.

Insect Problems

Bean aphid, Aphis fabae.
This aphid frequently infests nasturtium plants. Among the compounds registered for control of this pest in Connecticut are acephate or insecticidal soap, which can be sprayed on the insects. Imidacloprid, applied as a soil drench, will be taken up by the roots and provide season-long systemic control. Consult the label for dosage rates and safety precautions. Natural enemies, such as syrphid larvae, ladybeetles and lacewings can assist in keeping aphid populations in check.

Cabbage looper, Trichoplusia ni.
This caterpillar, which humps its back or loops when it crawls, feeds on leaves. It is light green and striped lengthwise with white and darker green. Its body is nearly smooth and is narrowest at the head. The adult is a grayish-brown moth with a small silvery spot resembling a figure 8, near the middle of each forewing. It flies at night when it deposits small round greenish-white eggs, singly, on the leaf surface. This species does not overwinter in Connecticut, but migrates up from the south in some years. Among the compounds registered for control of this pest in Connecticut are spinosad, Bacillus thuringiensis var. kurstaki (Bt), Bt var. aizawai, and carbaryl. A high rate of Bt may be needed and will be more effective when both the days and nights are warm. For either insecticide, consult the label for dosage rates and safety precautions.

Corn earworm, Helicoverpa zea.
The moths, with a wingspread of about 1.5″, are tan with darker markings. They arrive in Connecticut each season from more southern areas after which they lay eggs singly on leaves. After hatching, the caterpillars feed, eventually reaching a length of up to 2″. They vary greatly in color from brown, tan, green, or pink with light and dark longitudinal stripes. The head is golden brown and the body has small bumps and spines, giving it a rough texture. There can be two or three generations in a year, depending on when the adults arrive on winds from the south.

Spinosad and Bacillus thuringiensis var. kurstaki (Bt) are registered for control of this pest in Connecticut. Consult the label for dosage rates and safety precautions.

Serpentine leafminer, Liriomyza pusilla.
The larva of this fly makes a serpentine mine in the leaf of nasturtium. The turnip leafminer and the columbine leafminer (see Columbine) have been recorded as occasionally infesting nasturtium. Usually, no control is necessary. Among the compounds registered for control of this pest in Connecticut are acephate sprayed on the foliage or soil treatment with imidacloprid. Abamectin is an effective restricted use product. Consult the labels for dosage rates and safety precautions.

Western black flea beetle, Phyllotreta pusilla.
The small black beetles make small holes in the leaves, and jump readily when disturbed. Among the compounds registered for control of this pest in Connecticut are acephate or carbaryl used as foliar sprays. Consult the labels for dosage rates and safety precautions.

Conn Agricultural Station              

    How To Grow Nasturtiums  

Instructions

STEP 1: Check out nurseries for seedlings. Most greenhouses carry them.

STEP 2: Read labels carefully. Some nasturtiums climb like a vine while others sprawl like a groundcover. Some have plain green leaves while others have leaves with fancy green or light cream markings. Flower colors also vary from cream to rich reds, yellows and golds.

STEP 3: Plant seedlings in loose, well-drained soil that also is moisture-retentive. (They don’t do well in heavy clay, for example.) 

STEP 4: Plant seeds outdoors, 12 inches or more apart and about 1/4-inch deep, about one week after your region’s last frost date.

STEP 5: Keep soil moist but not soggy.

STEP 6: Check regularly for aphids, which appear as tiny white blobs on stems and underneath leaves. If they occur, treat immediately with an insecticidal soap – an earth-friendly pest control method.

STEP 7: Pull up and discard plants in autumn, once frost has felled the plants.

Tips & Warnings

eHowTo.Com               

   A Brief History of Nasturtiums  

Alice Formiga

Colorful, edible, butterfly-like nasturtium blossoms have delighted gardeners and cooks alike for centuries. At different times in their history, they’ve been considered a vegetable, an herb, a flower, and even a fruit! The name nasturtium comes from the Latin words for nose (nas), and tortum (twist), referring to a persons’ reaction upon tasting the spicy, bittersweet leaves. Renaissance botanists named it after watercress, (Nasturtium officinale in Latin) which tastes similar.

The garden nasturtiums we grow today descend mainly from 2 species native to Peru. The first, brought to Europe by Spanish conquistadors in the late 15th to early 16th century, was Tropaeolum minus, a semi-trailing vine bearing spurred, lightly scented orange-yellow flowers with dark red spots on the petals and shield-shaped leaves. According to Jesuit missionaries, the Incas used nasturtiums as a salad vegetable and as a medicinal herb. In the late 17th century, a Dutch botanist introduced the taller, more vigorous Tropaeolum majus, a trailing vine with darker orange flowers and more rounded leaves. Since Spanish and Dutch herbalists shared seeds with their counterparts, the pretty, fragrant and easy-to-grow plants quickly became widespread throughout around Europe and Britain.

Nasturtiums were commonly known in Europe as Indian Cress or a translation of “Capucine cress”, in reference to the flower shape, which resembles Capucine monks’ hooded robes. Leaves of both species were eaten in salads; unripe seeds and flower buds were pickled and served as a substitute for capers. (We know now that these pickled flower buds are high in oxalic acid and therefore should not be eaten in large quantities.)

Their ornamental value was also appreciated: flowers were used in nosegays, and planted to adorn trellises or cascade down stone walls. They became especially popular after being displayed in the palace flowerbeds of French king Louis XIV.

Although it is sometimes reported that nasturtiums were introduced to the US by the Philadelphia seedsman Bernard McMahon in 1806, they were recorded here as early as 1759. Thomas Jefferson planted them in his vegetable garden at Monticello from at least 1774 onward. Interestingly, in one entry in his garden book, he categorized it as a fruit amongst others such as the tomato, indicating that he ate the pickled seeds. Most nasturtiums grown at this time were the tall, trailing orange variety.Over the course of the 19th century, breeders produced smaller, more compact types that mounded neatly into containers or formed a colorful, less sprawling edge to flower beds. Cultivars with cream and green variegated foliage appeared, as well as the vermilion-flowered Empress of India, with its strikingly contrasting blue-green leaves. These developments paralleled the gradual shift in the perception of nasturtiums from edible and herbal garden mainstays to viewing them as ornamental landscape plants. Monet let large swaths ramble along a walk at Giverny. The flowers and long-lasting leaves were popular in Victorian bouquets and table arrangements. Nasturtiums were still eaten, however, and were known to help prevent scurvy, since the leaves are rich in Vitamin C.

Later 20th century contributions to nasturtium breeding include the introduction of varieties with spurless, upward-facing blossoms and flowers that float higher above the leaves, perfect for bedding or containers. A full spectrum of flower colors is now available, including single colors—useful for landscape designs: pale yellow, golden, orange, brick-red, cherry pink, salmon, crimson, and dark mahogany. The recent interest in edible flowers, herbs, ornamental kitchen gardens and heirloom flowers has helped keep a full array of old and new cultivars available for every possible use.

From: Renee’s Garden