Growing Herbs

Nasturtiums are native to Central and South America and grow wild in some of the sandy California beach areas. There are two species which are most often grown in herb gardens. T. majus has long stems that will trail over the ground or climb to 2m by coiling its leaf stalks around an upright support. T.minus is more dwarfed and compact, growing to about 40cm. Both of these species have round, shield-shaped, bright green leaves growing on long stalks which are attached to the center of the leaves. The flowers are broad and shaped like a horn with a long spur at one end and opening out into a bell shape at the other. Their colors range from maroon, red-brown, orange, yellow, and red, to creamy white. There are both single and double flowered forms.

Nasturtiums have a distinctive appearance, and though perennial they are most often treated as annuals.

Nasturtiums are easy to grow in most soils that have good drainage, but they really thrive in soil that is sandy and exposed to the sun for a good part of the day. Sow seeds in the early spring when there is no danger of frost. They grow and bloom quickly and will often reseed themselves.

The climbing and trailing kinds will cover fences, banks, stumps, and rocks. Use dwarf species for bedding, to cover fading bulb foliage, and generally quick flower color. They also make good container specimens and house plants.

Nasturtium leaves and flowers have a peppery flavor like watercress and are often used in salads. The unripened seed pods can be pickled and used as a substitute for capers.

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