Nasturtium (Tropaeolum)

When my niece was little, I showed her how to eat flowers. Although only four, she didn’t shy away from the strong taste of a chive blossom, so I introduced her to nasturtiums. Such pretty flowers certainly were fun to nibble, leading her to look around for other edibles. I had to invoke an alternative ending to the story of Sleeping Beauty—the version where she didn’t wake up after eating a poisonous plant. I told my niece not to eat any plant unless she asked me first.

Nasturtiums, or Tropaeolum (trope-ee-OH-lum), are native to the mountainous regions of Peru. A bit on the finicky side, nasturtium sulks in temperatures below 40 degrees F, but prefers cool summer evenings. I start them early so they’re in bloom by mid-June. When the summer heats up, it’s likely they will succumb to insects and humidity. I’ve had luck cutting them back and giving them a shot of weak fertilizer. In around three weeks or so, they start growing a new crop of leaves, and soon after, fresh flowers.

Tips on Tropaeolum:

1. Completely cover the seeds as they need darkness to germinate, typically in 10 – 14 days.
2. Avoid fertilizing nasturtium, as too many nutrients will stimulate leaf growth at the expense of flowers.
3. I’ve had the best luck planting seed in early May for flowers in late June, as they take around eight weeks to flower after they’ve germinated.

Flower seeds are selling out quickly these days. Avoid disappointment by ordering as soon as the online sellers list their latest offerings. Local garden and feed stores generally display seeds after Christmas. If you’re like me, starting flowers from seed will open up a whole new class of gardening.

Seed sources:

• Baker Creek Heirloom Seeds
• Eden Brothers
• Renee’s Garden Seeds
• Select Seeds
• Swallowtail Garden Seeds