Nastrasiums – gorgeous and delicious
I have always been fascinated by the beautiful flowers of the Nasturtium, more so because they are edible and can add a splash of colour and style to your salad. However, it was a challenge for me to grow them here. They do need a cooler climate, so the growing window is small here but in any case, I planted year after year, and nothing even germinated. Then someone was showing their beautiful flowers off on the local gardening group and I gathered up my courage to ask for tips. Here is what I was told, and I am sharing it here so that these supposedly easy to grow plants can be enjoyed by everyone.
Nasturtium seeds are hard so need to be soaked for at least 24 hours before you plant the seeds. I was also asked to nick the seeds with a nail cutter before soaking. After soaking the nicked seeds for 24 hours I planted them directly in a pot. I kept that pot in part shade and the seeds germinated within a week. Now here is a surprising piece of advice. Nasturtiums do not need very fertile soil to give us those amazing blooms. In fact, they bloom better in soil that is not too rich. If the soil is too rich, then they will be lovely and green and have more leaves but no flowers. So, my advice here is that when you mix the soil for this plant you can add more desert sand and not use too much NPK or any other organic fertilizer. The soil must be well-draining, and they don’t need too much water either. In winter, in the Gulf place them in full sun for lovely blooms. However, for optimal blooms keep them hydrated meaning in the winter here water once a week at least or if you find the topsoil dry to the touch. If you have a soil PH meter, then the Ph should be around 6.5 and just moist on the moisture meter. I am sharing a picture of my saplings and will update the post when they bloom.
Nasturtiums are also great as companion plants for your vegetable garden. They attract pollinators and also lure away the nasties like Aphids and Mealybugs. Cleaning the Mealybugs and Aphids from the Nasturtiums is easy, just blast them with water and drown them. For some reason doing this gives me an immense amount of satisfaction. I feel almost evil doing this.
Nasturtiums have a mild peppery flavor almost like mustard and add a nice kick to your salad but they are also packed with nutrition. They have high levels of Vitamin C and Beta carotene and can help in a number of bacterial and fungal infections as well as hair loss. They also increase your immunity which is what many of us are looking for in these troubling times.
Nasturtiums usually represent victory in conquest, but the various colors of the plant can have different meanings. While a red nasturtium generally symbolizes passion, courage, and strength, a yellow nasturtium is usually seen as a representation of happiness, joy, and elation. An orange nasturtium represents energy and creativity.
I have found some lovely details and recipes for using Nasturtiums in your salads on the website https://www.urbancultivator.net/
Here they are for your perusal and enjoyment.
Baby Greens with Roasted Beets and Potatoes
From Gourmet
Ingredients
FOR VINAIGRETTE
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
FOR SALAD
2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
4 cups baby spinach (3 oz)
1/3 cup lovage* leaves, coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms
Method:
MAKE VINAIGRETTE:
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
ROAST BEETS AND POTATOES:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
ASSEMBLE SALAD:
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
Sprinkle blossoms on top and serve immediately.
Nasturtium Pesto
From Martha Stewart
Ingredients
2 cups nasturtium leaves
1/2 cup thinly sliced nasturtium stems
1/2 cup toasted pine nuts
4 cloves garlic
1 cup olive oil
1/4 cup freshly grated Parmesan cheese
Method
Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.
Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.
Nasturtiums are propagated by seeds. Seed collection is quite easy. The plants produce quite a large seed and it can be collected by placing a hand under the withered or dried out bloom and pressing or tapping on the attached stem. The seed pops out into your hand. Place them in a paper bag and dry well before storing them in a cool dry place. I normally use small plastic bowls to dry out the seeds and then sprinkle cinnamon powder on them and store them in either paper envelopes( best)or plastic zipper bags (acceptable). Only make sure you label properly before you store them.
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