Dwarf Nasturtium

Tropaeolum minus

COMMON NAMES

• Dwarf Nasturtium
• Lesser Indian Cress
• Small Nasturtium
• Tom Thumb Nasturtium
• Yellow Lark's Heels

Nasturtiums are perennials, but these bright cheerful ornamentals are grown as annuals in cooler climates. Climbing nasturtium, a vigorous, scrambling vine that grows to about 3 m (10 feet) tall, makes a pretty trellis plant. It is native to Andean South America, including Ecuador, Peru, and Columbia. Dwarf nasturtium, which originated in northwestern South America, grows about 30 cm (12 inches) high, making it perfect for colorful summer pots and hanging baskets, rock gardens, and as an edging for sunny garden plots.
Bright green, long-stemmed leaves are veined and round with slightly wavy margins. The size of the leaves in either variety depends on the quality of the soil that the plants are grown in. Very rich soil encourages lush foliage, but the tradeoff is fewer flowers; poor soil results in smaller leaves and more flowers. Nasturtium has a mustard-like aroma and a hot, peppery taste.
Climbing nasturtium has many spreading, fleshy stems that curl around any object they contact, and a tuberous root.
Under the right soil conditions, nasturtiums produce masses of vibrantly yellow, orange, red, or creamy white flowers that bloom from summer through fall. The open, funnel-shaped flowers usually have a hollow, tube-like extension, or spur, at the base, and have a similar but somewhat milder taste than the leaves.
Roundish, green seed pods that appear after flowering is finished have a pungently spicy flavor. The characteristics of dwarf nasturtium are similar to those of its taller relative, except that it is low, non-climbing, and has smaller flowers with spotted lower petals. The seed pods are also smaller.
Leaves, flowers, and seed pods may all be eaten.
Potted dwarf nasturtium may be grown indoors to provide fresh leaves and flowers during the winter.
Nasturtium is attractive to hummingbirds.

USES

In traditional herbal medicine, nasturtium was used to stimulate the appetite, to counteract scurvy, and to treat urinary tract infections, influenza, and skin eruptions.
Nasturtium leaves are rich in vitamin C, while the seeds are high in iron and phosphorus.
Culinary uses - Add leaves to green salads and potato salads, and use in sandwiches as a substitute for cress. Stuff the leaves with your favorite meat or cheese fillings. The leaves taste best when eaten fresh, as they are inclined to become rather bitter if kept too long.
Use leaves to season cheese spreads, salad dressings, and in sauces to accompany asparagus, salmon, and crab dishes.
Add the lovely flowers to salads, both for color and taste.
Garnish summer dishes with nasturtium flowers and leaves.
Pickle the seed pods in wine vinegar for about 4 weeks, and then use as a substitute for capers.
Craft uses - Use cheerful nasturtiums in fresh floral arrangements.

HABITAT AND CULTIVATION

Nasturtium grows best in ordinary garden loam, preferably somewhat sandy. The soil should be fairly moist, but well drained.
Prefers warm, sunny locations, but will tolerate some shade, although plants will not flower as well.
Grows readily from seed, which should be started indoors about 4 weeks before your last spring frost date. Seeds germinate in about a week. (To speed up the process, soak the seeds overnight in lukewarm water before planting.) Sow seeds to a depth of about 1 cm (1/2 inch). Young plants are sensitive to frost and should not be transplanted to the garden until late spring.
Space plants 15 to 30 cm (6 to 12 inches) apart, depending on the variety.
Provide climbing varieties with a trellis, pole, or fence for support.
Trim plants if they become scraggly and remove old flowers to prolong flowering. If you plan on harvesting seed pods, stop deadheading in mid-August.
Nasturtiums do attract aphids. Try to dislodge these pests with a hard spray of water from the hose. Do not use chemical sprays and washes on plants intended for culinary use. Also susceptible to bacterial wilt and leaf spot.
Start seeds in late summer or early fall for growing indoors on windowsills in the winter. Indoor plants need at least 4 hours of direct sunlight daily. Keep the soil barely moist, and feed the plants occasionally with liquid fertilizer.

SIDE EFFECTS AND CAUTIONS

Mustard oil in nasturtium can be irritating both internally and externally to sensitive individuals, and regular contact with the fresh plant may lead to skin problems.
Young children and people suffering from gastrointestinal ulcers or kidney diseases should not eat nasturtium.
Eat pickled nasturtium seeds in moderation as they can have a laxative effect.

COLLECTION AND HARVESTING

Pick leaves for fresh use at any time. Leaves are most tender before the plants flower.
To dry nasturtium leaves, chop them into small pieces and place on a cookie sheet in a cool, shady location. Alternatively, dry whole leaves and then crumble them. Store dried leaves in an airtight container.
Harvest flowers when they are fully open, but still fresh.
Collect seeds pods when they are small or full size, but still green.

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