Nasturtium - Tropaeolum majus

Nasturtium – spicy‑peppery, edible cultivated plant with vigorous creeping or climbing growth. 

Annual plant with mildly peppery leaves and bright, aromatic flowers, valued for its versatile culinary use and decorative appeal. Grows vigorously and herbaceous, producing long creeping or climbing shoots. Develops a shallow fibrous root system and thrives reliably in full sun to partial shade. Ideal for salads, raw dishes, pickling, herbal preparations, edible decoration and naturalistic gardens.

  Origin & History

Nasturtium originates from the Andean regions of South America, where it grows in the highlands of Peru, Bolivia and Colombia. In the 16th century it reached Europe through Spanish and Dutch expeditions and quickly became popular as an ornamental and useful plant. Its edible leaves and flowers were especially valued, as well as the unripe seeds, which were pickled as “false capers.” Botanically, nasturtium belongs to the family Tropaeolaceae, subfamily Tropaeoloideae, and the genus Tropaeolum.

The first known mention appears in 1569 in the writings of the Spanish chronicler Nicolás Monardes, who described nasturtium in his work on the “new plants from the Indies,” highlighting its striking flowers and culinary value. The term “Indies” at that time did not refer to present‑day India but to the so‑called “West Indies,” a historical term for the Spanish colonies in the Americas. A few decades later, nasturtium appeared in European herbals as an exotic, colorful garden plant and spread quickly due to its spicy flavor and decorative blossoms.

In the Baroque period it was considered an exotic curiosity; later it became established in monastic and cottage gardens as a robust, easy‑to‑grow crop. Its name refers to the shape of the flowers, which resemble the hood of Capuchin monks. Today, nasturtium is one of the most versatile ornamental and edible plants for natural gardens, balconies and self‑sufficiency beds, appreciated for its edible flowers, spicy aroma and strong attraction to pollinators.

It was also used medicinally at an early stage: in traditional South American herbal medicine, the fresh leaves were considered strengthening and cleansing, while the seeds, with their sharp aroma, were used for stimulating herbal preparations. In Europe, the plant was occasionally used in simple household remedies that relied on its peppery‑mustard‑like constituents. Its combination of culinary value, decorative appeal and natural vigor makes nasturtium one of the most popular garden plants with diverse uses to this day.

 Appearance & Characteristics

The plant is annual forming long, soft and herbaceous, shoots that, depending on the variety, either creep along the ground or climb when given support. The round, shield smooth, succulent‑shaped leaves are and mildly peppery in flavor. The flowers appear in vivid colors and attract numerous pollinators. Nasturtium is not winter when exposed to‑hardy and dies back ich auch diesen frost.

Plant details:

• Height: Medium, 60 cm

• Form: Herbaceous, creeping or climbing, with 100–150 cm runners

• Leaves: Round, shield‑shaped, juicy green

• Flowers: Orange to orange‑red, funnel‑shaped

• Flavor: Spicy‑hot, peppery, mustard‑like

 Usage & Cultivation Highlights

Nasturtium is excellent for salads, raw dishes, herb butter, spreads, edible decorations and for pickling the unripe seeds. Leaves and flowers can be used fresh or incorporated into herb oils, flower salts and decorative dishes. The blossoms add color and a fine, spicy aroma to the kitchen. Young leaves can also be processed into mildly spicy pestos, while the sharp‑aromatic seeds offer a piquant alternative to peppercorns. Nasturtium also develops its characteristic aroma in herbal vinegars, aromatic oils and fresh summer lemonades. The flowers are suitable for colorful ice cubes, flower butter and delicate herbal infusions, and the leaves can add a peppery note to light soups or briefly sautéed vegetable dishes. In natural cuisine it is often used for colorful herb blends, decorative plate arrangements and fresh wild herb dishes.

In the garden, nasturtium impresses with rapid growth, high adaptability and its strong attraction to pollinators. It is ideal for natural gardens, mixed plantings, balcony boxes and climbing supports. As a classic “trap plant,” it attracts aphids and thus protects other crops. It thrives in sunny to partially shaded locations and grows reliably even in containers. The plant is easy to care for, regenerates quickly and provides fresh leaves and flowers over many weeks. Through self‑seeding it can establish itself permanently in suitable gardens. Its bright colors, spicy flavor and uncomplicated cultivation make it one of the most popular edible and ornamental plants for home gardeners and self‑sufficient growers. It also tolerates temporary drought surprisingly well, grows reliably in poorer soils and easily covers embankments, walls or slopes with its long shoots. In sheltered locations it forms dense, vigorous plant cushions that structure beds and suppress weeds. Even in pots it remains vigorous and provides lush, colorful vegetation in small spaces.

Compared to many other edible and ornamental plants, nasturtium is particularly versatile, ecologically valuable and broadly useful both in the kitchen and in the garden — ideal for anyone seeking a robust, productive and beneficial garden plant.