Nasturtium

"...Make one wryth and shrinke up his nosthrils..."

Pliny, Naturall Historie, 77A.D. (translated 1601)

The Nasturtium is native of Peru and arrived in northern Europe towards the end of 15th century. It was given the name of "Indian Cress" by John Gerard in 1597. That being said, Nasturtiums were also known in Roman times as Pliny advised that "sluggish man should eat nasturtium, to arouse him from his torpidity". Pliny named the nasturtium ”nose twister”, from the Latin nasus, nose and tortus, twisted. It is unsure how these plants got to Europe first.

It has a hot, peppery taste and the leaves contain Vitamin C. In the garden the Nasturtium adds colour and is valuable as trap plant. It attracts whitefly and aphis; deters the cucumber beetle. Plant a circle of Nasturtiums under fruit trees to keeps away the woolly aphis.

Experiments at the Connecticut Experimental Station in the United States have shown that aphis avoid the orange colour of Nasturtiums and African Marigolds. An infusion of the flowers can be used to spray your plants.

Companion Planting:

Plant among your vegetables, particularly among broccoli, potatoes, and beans.

Growing:

Sow late to early spring. Light soil, sunny position. Easy to grow. They will tolerate light frost but may look bedraggled for a while. Can be a little rampant in some gardens with self-sown seed. Be warned - the colours change freely as bee-pollination will cross-pollinate and changes can be from yellow to orange, to firey reds and streaks.

Harvesting:

Leaves, flowers and seeds are all edible, but the tender young leaves are best.

Culinary Use:

In salads, dressings, dips and sandwiches. Flowers can be used for eating as well as for decoration. Flower buds can be pickled and used as a substitute for capers. Buds can also be used in chutneys.

© 2020 West Wollongong Garden Club Inc.