Nasturtiums

Nasturtium Pictures

Sun, 04 Feb 2007 16:01:52 GMT

Nasturtium Pictures

Empress of India Moonlight Salmon Baby

Tip Top Velvet Peach Melba Jewel Cherry Rose

Trailing Mixed Black Velvet Alaska Variegated

Strawberry Ice Apricot Whirlybird Mix

Gleam Mixed Mahogany Gleam

African Queen Ladbybird Golden Jewel

Tags: Nasturtium Photographs, Nasturtium varieties

Sit back and just enjoy all the blooms

Mon, 11 Jun 2007 11:59:44 GMT

Sit back and just enjoy all the blooms

May 29, 2007

What a wonderful month we have had this May! Except for a few slow pokes such as Japanese maples, gardenias and butterfly bushes that had to be cut back severely, most of the plants in my garden have recovered from the damage of last month's cold snap. I hope your garden has fared as well.

As we approach June, the nights are warmer, and the growing season begins in earnest. Most of my planting of annuals, as well as new perennials and shrubs, is done now, and it will be a delight to watch them grow and flush out.

'Knockout' roses

Last summer I raved on and on about my beautiful, totally carefree "Knockout" roses in a nice shade of medium pink that worked well with the mostly pastel shades in my annual/perennial bed. So this spring when I cleared out all of the overgrown common orange daylilies and some poorly performing gardenias from a foundation bed at the back of the house, I decided to fill the area with the new double red "Knockout" roses.

Wow! These new "Knockouts" are truly a knockout. Their intense red blossoms make an incredible show, and, like all of the similarly named series, which includes single reds and pinks and the double reds, these roses pretty much take care of themselves. They never need spraying, and unless you just want to clip off the dead blooms, which I usually do, they will keep right on producing new buds and blooms all summer long with virtually no care other than fertilizing them at the beginning of the season with a time-release fertilizer and keeping them watered.

Majestic foxgloves

Not a single plant presents a more elegant, stately addition to the late spring garden than the tall common foxglove. A biennial, this foxglove makes a lovely rosette of fuzzy foliage its first year but doesn't bloom, and the next year it sends up lush spikes of buds that open from the bottom up. Its flowers are usually purplish-pink but sometimes white, and there are lots of named cultivars available.

Growing to 4 or 5 feet, this plant should be placed at the back of the bed in a partially shady spot. It makes a great companion plant to ferns, hostas and wild geraniums. An interesting fact and a warning accompany the common foxglove: It provides a source of digitalis (also its botanical name) that is used by doctors to strengthen the heart and regulate its beat. As such, it is extremely poisonous, so we should enjoy the plant and never test its edibility.

My favorite annuals

I picked my first nasturtiums of the season last week. There won't be many blossoms this year because the cold snap killed off lots of the seedlings that were just starting to come up, but I am thrilled to have even a few of my favorite annuals. Some people don't care for the fragrance of these bloomers, but I absolutely love it. Each spring, I can't wait to snuggle my nose in the first blooms of the year.

Sometimes I plant seeds of all one color nasturtiums, but this year I chose a mixture that includes bright orange, pale yellow, gold and muted red, so a bouquet of all the colors should make quite a show. My gardening friend Chris Jent also loves nasturtiums, and this year she planted seeds for the one called "Alaska," which has beautifully variegated foliage. I had seen this variety planted (surprise, surprise) all over Alaska several years ago and was struck by its beauty then. Now I will have to find seeds to try it next year in my garden.

Garden to keep in shape

"Hands-on" gardeners know from experience about the emotional and mental benefits of gardening, and we also know about the physical benefits. While gardening, we use muscles that we don't use in other activities. We stretch to weed and deadhead plants, we bend to dig and plant, and we strengthen our muscles by moving heavy sacks of fertilizer and mulch. Show me a real gardener and I will show you someone who can match the fitness of anyone who works out.

An article that I read recently in Horticulture magazine reminded me that another good thing about gardening is just being outside in the fresh air and the sun, as long as you wear sunscreen, because the sun's rays can help our bodies produce vitamin D for bone health. It's so nice to know that a favorite hobby can have such beneficial effects.

Freelance writer Barrie Bain resides in Spartanburg.

http://www.goupstate.com/article/20070529/NEWS/705290322/-1/LIFE

Tags: nasturtiums, flowers, blossoms, foxgloves, roses

Nasturtium Basic Information

Sun, 04 Feb 2007 15:06:40 GMT

Nasturtium Basic Information

Tropaeolum majus
Common Names: nasturtium, garden nasturtium, Indian cress
Family: Tropaeolaceae (nasturtium family)

Description
Nasturtiums are bright and happy little flowers, that even the Grinch could not help but love. Many cultivars have been derived from Tropaeolum majus, including climbing types and dwarf, bushy types. All have rounded or kidney shaped leaves with wavy-margins. The leaves are pale green, about 2-5 in (5.1-12.7 cm) across, and are borne on long petioles like an umbrella. The flowers typically have five petals, although there are double and semi-double varieties. The flowers are about 1-2 in (2.5-5.1 cm) in diameter and come in a kaleidoscope of colors including russet, pink, yellow, orange, scarlet and crimson. A white flowered cultivar was bred in the 19th century but apparently has been lost. The five sepals are united into a cuplike calyx, and one of the sepals is modified into a nectar-bearing spur 1 in (2.5 cm) or more long. All parts of the plant have a peppery taste, similar to arugula or water cress.

The Alaska Series are small, growin to 18 in (45.7 cm), bushy plants with single flowers and white mottled leaves and are sometimes classified as T. minus; the Jewel Series have double flowers; and the Gleam Series are trailing or climbing plants that can get 2-5 ft (0.6-1.5 m) long; each comes in a variety of colors. The cultivar, 'Peach Melba' is small, to 12 in (30.5 cm) tall, with petals that are pale yellow with orange centers; 'Salmon Baby' has pink flowers with fringed petals; and 'Hermine Grasshof' and 'Burpeei' have double, bright red flowers that do not produce seed; they must be propagated from stem cuttings.

Location
Nasturtium is native to the South American Andes from Bolivia to Columbia.

Culture
Garden nasturtium does best in light, sandy soils. Too much nitrogen fertilizer will produce an abundance of foliage and few flowers.

Light: Does well in full sun or light shade. Nasturtiums appreciate a little midday shade in summer.
Moisture: Nasturtiums are fairly tolerant of drought, but do best with regular watering.
Hardiness: Plant this annual in spring in zones 4-8 and in winter in zones 9-11. Nasturtiums cannot tolerate a hard freeze, but usually will sprout back after a light frost or freeze. Nasturtiums do best with warm days and cool nights. They stop flowering in the heat of summer.
Propagation: Plant nasturtium seeds after the last frost in the garden where they will be grown, as they do not transplant well.

Usage
The dwarf, bushy nasturtiums add rainbows of cheerful color in annual beds and borders. Use the trailing forms on low fences or trellises, on a gravelly or sandy slope, or in a hanging container. Many gardeners include nasturtiums in the salad garden. Nasturtiums are attacked by aphids, and organic gardeners like to plant lots of them all around the vegetable patch to serve as aphid "lures." Nasturtium flowers, leaves and immature seed pods have a tangy taste like water cress, and the colorful flowers really brighten up a green salad. Add some nasturtium flowers to an herb vinegar. The immature pods can be pickled. The mature seeds can be roasted for eating out of hand or used like black pepper.

Nasturtiums are perfect for introducing kids (and beginners of any age) to gardening. The seeds are very large making them easy for smaller children to manipulate. The plants germinate quickly, grow rapidly and have large showy flowers. The fact that they are edible (as opposed to toxic!) makes nasturtium the number one plant for budding gardeners.

Features
Nasturtiums are very easy to grow and the seeds are large and easy for children to handle. They are pretty, fairly long-lasting flowers and the young gardener will be proud to make an arrangement of cut flowers or add them to the family's salad plate.

Hummingbirds insert their long bills into nasturtium flower spurs to sip the nutritious nectar. When they do this, they get some pollen on their faces and then they do the nasturtium's bidding by delivering the pollen to another flower.

Flordata

Tags: Tropaeolum majus, nasturtium, garden nasturtium, Indian cress

A Brief History of Nasturtiums

Sun, 04 Feb 2007 13:48:05 GMT

A Brief History of Nasturtiums

Alice Formiga

Colorful, edible, butterfly-like nasturtium blossoms have delighted gardeners and cooks alike for centuries. At different times in their history, they’ve been considered a vegetable, an herb, a flower, and even a fruit! The name nasturtium comes from the Latin words for nose (nas), and tortum (twist), referring to a persons’ reaction upon tasting the spicy, bittersweet leaves. Renaissance botanists named it after watercress, (Nasturtium officinale in Latin) which tastes similar.

The garden nasturtiums we grow today descend mainly from 2 species native to Peru. The first, brought to Europe by Spanish conquistadors in the late 15th to early 16th century, was Tropaeolum minus, a semi-trailing vine bearing spurred, lightly scented orange-yellow flowers with dark red spots on the petals and shield-shaped leaves. According to Jesuit missionaries, the Incas used nasturtiums as a salad vegetable and as a medicinal herb. In the late 17th century, a Dutch botanist introduced the taller, more vigorous Tropaeolum majus, a trailing vine with darker orange flowers and more rounded leaves. Since Spanish and Dutch herbalists shared seeds with their counterparts, the pretty, fragrant and easy-to-grow plants quickly became widespread throughout around Europe and Britain.

Nasturtiums were commonly known in Europe as Indian Cress or a translation of “Capucine cress”, in reference to the flower shape, which resembles Capucine monks’ hooded robes. Leaves of both species were eaten in salads; unripe seeds and flower buds were pickled and served as a substitute for capers. (We know now that these pickled flower buds are high in oxalic acid and therefore should not be eaten in large quantities.)

Their ornamental value was also appreciated: flowers were used in nosegays, and planted to adorn trellises or cascade down stone walls. They became especially popular after being displayed in the palace flowerbeds of French king Louis XIV.

Although it is sometimes reported that nasturtiums were introduced to the US by the Philadelphia seedsman Bernard McMahon in 1806, they were recorded here as early as 1759. Thomas Jefferson planted them in his vegetable garden at Monticello from at least 1774 onward. Interestingly, in one entry in his garden book, he categorized it as a fruit amongst others such as the tomato, indicating that he ate the pickled seeds. Most nasturtiums grown at this time were the tall, trailing orange variety.Over the course of the 19th century, breeders produced smaller, more compact types that mounded neatly into containers or formed a colorful, less sprawling edge to flower beds. Cultivars with cream and green variegated foliage appeared, as well as the vermilion-flowered Empress of India, with its strikingly contrasting blue-green leaves. These developments paralleled the gradual shift in the perception of nasturtiums from edible and herbal garden mainstays to viewing them as ornamental landscape plants. Monet let large swaths ramble along a walk at Giverny. The flowers and long-lasting leaves were popular in Victorian bouquets and table arrangements. Nasturtiums were still eaten, however, and were known to help prevent scurvy, since the leaves are rich in Vitamin C.

Later 20th century contributions to nasturtium breeding include the introduction of varieties with spurless, upward-facing blossoms and flowers that float higher above the leaves, perfect for bedding or containers. A full spectrum of flower colors is now available, including single colors—useful for landscape designs: pale yellow, golden, orange, brick-red, cherry pink, salmon, crimson, and dark mahogany. The recent interest in edible flowers, herbs, ornamental kitchen gardens and heirloom flowers has helped keep a full array of old and new cultivars available for every possible use.

From: Renee's Garden

Tags: History Nasturtiums, Indian Cress, Capucine cress

Nasturtium Diseases and Pests

Sun, 04 Feb 2007 14:48:47 GMT

Nasturtium Diseases and Pests

Nasturtium (Tropaeolum)

Plant Health Problems

Diseases caused by Bacteria:

Wilt, Pseudomonas solanacearum.
Infected plants yellow, wilt, and eventually die. Stems may develop black streaks and when cut, may ooze a bacterial slime from the cut ends. Roots often appear black and infected plants may die before flowering. The bacteria persist in plant debris in the soil and can infect nasturtiums through the roots.

Control strategies are aimed at prevention. However, removing and roguing of diseased plants is critical. It is also important to avoid overhead irrigation since these bacteria are easily spread in splashing water. Any equipment or tools that come in contact with diseased plants should be disinfested with 10% household bleach, 70% alcohol, or one of the commercially available compounds. Crop rotation is also effective since planting in clean soil gives best control. It is therefore helpful to avoid planting in areas used for other plants that are susceptible to the same disease, i.e., tomatoes, potatoes, eggplants, zinnias, dahlias, chrysanthemums, and marigolds.

Bacterial leaf spot, Pseudomonas sp.
Small brown to black spots appear on the leaves. These may have water-soaked margins.

This disease can be minimized by improving air circulation by thinning the plants and by avoiding overhead irrigation since these bacteria are easily spread in splashing water. Picking and destroying infected leaves and cleaning up all plant debris in the fall are also very helpful. Any equipment or tools that come in contact with diseased plants should be disinfested with 10% household bleach, 70% alcohol, or one of the commercially available compounds.

Insect Problems

Bean aphid, Aphis fabae.
This aphid frequently infests nasturtium plants. Among the compounds registered for control of this pest in Connecticut are acephate or insecticidal soap, which can be sprayed on the insects. Imidacloprid, applied as a soil drench, will be taken up by the roots and provide season-long systemic control. Consult the label for dosage rates and safety precautions. Natural enemies, such as syrphid larvae, ladybeetles and lacewings can assist in keeping aphid populations in check.

Cabbage looper, Trichoplusia ni.
This caterpillar, which humps its back or loops when it crawls, feeds on leaves. It is light green and striped lengthwise with white and darker green. Its body is nearly smooth and is narrowest at the head. The adult is a grayish-brown moth with a small silvery spot resembling a figure 8, near the middle of each forewing. It flies at night when it deposits small round greenish-white eggs, singly, on the leaf surface. This species does not overwinter in Connecticut, but migrates up from the south in some years. Among the compounds registered for control of this pest in Connecticut are spinosad, Bacillus thuringiensis var. kurstaki (Bt), Bt var. aizawai, and carbaryl. A high rate of Bt may be needed and will be more effective when both the days and nights are warm. For either insecticide, consult the label for dosage rates and safety precautions.

Corn earworm, Helicoverpa zea.
The moths, with a wingspread of about 1.5", are tan with darker markings. They arrive in Connecticut each season from more southern areas after which they lay eggs singly on leaves. After hatching, the caterpillars feed, eventually reaching a length of up to 2". They vary greatly in color from brown, tan, green, or pink with light and dark longitudinal stripes. The head is golden brown and the body has small bumps and spines, giving it a rough texture. There can be two or three generations in a year, depending on when the adults arrive on winds from the south.

Spinosad and Bacillus thuringiensis var. kurstaki (Bt) are registered for control of this pest in Connecticut. Consult the label for dosage rates and safety precautions.

Serpentine leafminer, Liriomyza pusilla.
The larva of this fly makes a serpentine mine in the leaf of nasturtium. The turnip leafminer and the columbine leafminer (see Columbine) have been recorded as occasionally infesting nasturtium. Usually, no control is necessary. Among the compounds registered for control of this pest in Connecticut are acephate sprayed on the foliage or soil treatment with imidacloprid. Abamectin is an effective restricted use product. Consult the labels for dosage rates and safety precautions.

Western black flea beetle, Phyllotreta pusilla.
The small black beetles make small holes in the leaves, and jump readily when disturbed. Among the compounds registered for control of this pest in Connecticut are acephate or carbaryl used as foliar sprays. Consult the labels for dosage rates and safety precautions.

Conn Agricultural Station

Tags: Wilt, Pseudomonas solanacearum, Bacterial leaf spot, Pseudomonas sp, Bean aphid, Aphis fabae, Cabbage looper, Trichoplusia ni, Corn earworm, Helicoverpa zea, Serpentine leafminer, Liriomyza pusilla, Western black flea beetle, Phyllotreta pusilla

When Can I Plant Nasturtiums?

Sun, 04 Feb 2007 15:28:33 GMT

When Can I Plant Nasturtiums?

The central rule of thumb is to plant after the last day of expected frost in your area. Remember, nasturtiums are frost sensitive. A few days too early can mean the difference between a beautiful flower garden....and a disaster.

Planting Zone Map

Learn what planting zone you live in:

Knowing your planting zone can be very useful when your are planning your garden and flower bed areas.

When you order plants online or through a catalog it is very useful for you to know what will have the best success in your zone.

Most plants are marked with a zone number. Use this map to know what plants will do best in your zone.

USDA PLANTING ZONE MAP

Using the Zone Map is really very simple. Find your geographic location on the map. Observe the corresponding color to that location. Look at the map key. That number designates the zone in which you live.

You should select products that can survive in your zone. Simply read the item description and you will find a either a zone number or a range of zones. The lower of the the two zone numbers tells you the lowest recommended zone in which that plant can survive. Sometimes, an item will thrive outside that zone area. Remember this is only a guide.

For more information visit:

Indicator Plant Examples Listed by Zone

Plant Hardiness Zones, Details

From: Plant Power

AVERAGE DATES OF FIRST AND LAST FROST
NOTE: The dates below are for the Northern Hemisphere
(Adjust appropriately for Southern Hemisphere)

Zone 1
Average dates Last Frost = 1 Jun / 30 Jun
Average dates First Frost = 1 Jul / 31 Jul Note: Vulnerable to frost 365 days per year

Zone 2
Average dates Last Frost = 1 May / 31 May
Average dates First Frost = 1 Aug / 31 Aug

Zone 3
Average dates Last Frost = 1 May / 31 May
Average dates First Frost = 1 Sep / 30 Sep

Zone 4
Average dates Last Frost = 1 May / 30 May
Average dates First Frost = 1 Sep / 30 Sep

Zone 5
Average dates Last Frost = 30 Mar / 30 Apr
Average dates First Frost = 30 Sep / 30 Oct

Zone 6
Average dates Last Frost = 30 Mar / 30 Apr
Average dates First Frost = 30 Sep / 30 Oct

Zone7
Average dates Last Frost= 30 Mar / 30 Apr
Average dates First Frost = 30 Sep / 30 Oct

Zone 8
Average dates Last Frost = 28 Feb / 30 Mar
Average dates First Frost = 30 Oct / 30 Nov

Zone 9
Average dates Last Frost = 30 Jan / 28 Feb
Average dates First Frost = 30 Nov / 30 Dec

Zone 10
Average dates Last Frost = 30 Jan or before
Average dates First Frost = 30 Nov / 30 Dec

Zone 11
Free of Frost throughout the year.

Best of the Home

Tags: Planting Zone Map, Planting Date, Last Frost Date, First Frost Date

Welcome to Nasturtiums

Sun, 04 Feb 2007 13:34:19 GMT

Welcome to Nasturtiums

I have some forty other internet sites on prose, inspirational writings and medical conditions. But, I needed a change and what a better idea could there be then starting some blogs on my favorite flowers and ideas on gardening.

This past week I have developed numerous other sites on flowers. I have chosen some of my very favorite ones...ones that I have grown for many years as an active gardener.

Another native of the Americas, nasturtiums have been cultivated for centuries and are almost the perfect garden flower. Not only do they provide endless and brillant color to the garden, but act as a deterrant to many garden pests and finally, they are edible. You can add them to salads, use them as herbs and as a spice.

Enjoy

Pat O'Connor

02/04/2007

Tags: Nasturtiums

Nasturtium Recipes

Fri, 16 Feb 2007 05:02:38 GMT

Nasturtium Recipes

From Wen Zientek-Sico

Editor's Note: Wen from Perfect Entertaining.com sent us these wonderful Nasturtium recipes. She loves Nasturtiums and shared with us that they freeze fairly well, so she grows extra. Thanks Wen!

Nasturtium Vinegar

This vinegar is always one of my most popular gifts.everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes.

1 cup nasturtium leaves, flowers, and buds
1 pint champagne, white wine, or apple cider vinegar

Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar.

Preparation Time: 5 minutes
Sitting Time: 3 weeks
Total Time: 3 weeks

Strawberry-Nasturtium Salad

This unique salad is filled with delightful flavor and color. The sweetness of the strawberries is perfectly balanced by the pepperiness of the nasturtiums and spark of the vinegar for a salad that everyone will love. This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms.

1 pint sliced strawberries
1/3 cup nasturtium blossoms
2 tablespoons champagne vinegar
2-3 tablespoons sugar

Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are.

Makes 4 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes

Stuffed Nasturtiums

I love serving trays of these easy appetizers at parties. We grow a bunch of different types of nasturtiums and use them a lot, and they are exquisite served together. The wide range of colors makes for a great presentation, and the mixture of flavors is actually quite tasty as well.

3 ounces softened cream cheese
1 tablespoon heavy cream
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms

Mix together the cream cheese, heavy cream, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.

Preparation Time: 15 minutes
Total Time: 15 minutes

Salmon-Cucumber Stuffed Nasturtium Leaves

Nasturtium leaves are very similar to watercress leaves, and have the same affinity for cucumber and salmon that watercress does. These little rolls are very easy to make and offer a beautiful presentation. Homemade salmon cream cheese can be made by mixing equal amounts of lox and softened cream cheese.

2 ounces softened salmon cream cheese
1/4 cup finely minced cucumber
Salt to taste
20 large nasturtium leaves
20 long stemmed nasturtium blossoms

Mix together the salmon cream cheese, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving.

Nasturtium-Lemon Butter

This butter has a light lemon flavor lightly accented with peppery nasturtiums. It is one of my favorite herb butters for fish, chicken, broccoli, and asparagus. It is also excellent on white bread for just a hint of peppery citrus.

1/2 cup unsalted butter at room temperature
2 teaspoons grated lemon peel
1 tablespoon lemon juice
3 tablespoons finely chopped nasturtium blossoms

Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter.

Preparation Time: 5 minutes
Total Time: 5 minutes

About the author:
Wen Zientek-Sico is a freelance writer and recipe developer specializing in family friendly recipes. She also manages the Perfect Entertaining website which offers great ideas for family friendly parties, dinners, recipes, menus, decorating ideas, and much more.

From a delightful website - be sure to visit!!!

Seeds of Knowledge

Seeds of Knowledge Home Page

Tags: , nasturtium lemon butter, nasturtium recipes, nasturtium vinegar, strawberry nasturtium salad, stuffed nasturtiums

How to Grow and Use Nasturtiums

Sun, 29 Apr 2007 11:47:10 GMT

How to Grow and Use Nasturtiums

By Brenda HydeNasturtium plants were discovered in the jungles of Peru and Mexico in the 16th century. I can't say enough about them--they are easy to grow, edible, cheerful and they are great companion plants as well! Nasturtiums help deter aphids, whiteflies, squash bugs, cucumber beetles and other pests. Plant them with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. They come in vibrant colors, or muted tones-variegated leaves or plain-and some are fairly dwarfed while others can be used as a vine, climbing five foot or more!

The first time I read about growing nasturtiums the writer did not seem overly enthused about them, except as a flower that would lure the aphids away from other plants. While this is true, I have come to love nasturtiums for so many other reasons. They are a bright and cheerful flower that can be grown in containers, the vegetable garden or flower beds.

Nasturtiums grow quickly from seed and one packet is plenty. I've found most packets have about 25 seeds. Space your seeds 8-12 inches apart in the ground, and a little closer in containers. In zones with freezing temperatures wait until after the frost, and in the mild southern climates they can even be planted in the fall for "winter" blooming. I've found the trick with nasturtiums is to keep them watered during the entire growing season. Especially when they are in containers. They love full sun, but they don't do well in drought-like conditions. As long as you keep them watered and give them room for the air to circulate they are a prolific flower. The soil shouldn't be too rich because you will get more leaves than flowers. The soil can even be slightly sandy and they will thrive. You can use barrel planters, window boxes or porch boxes too. Pick the blooms freely once they start coming, and you will have many more during the summer. I water mine oncein awhile with the water from our fish tank, to give them a little boost. If you do notice aphids you can spray them with a safe soap, alcohol and water mixture. Remember, as with herbs, you don't want to use chemicals on your plants.

Why do I consider nasturtiums an herb? Because the entire plant is edible! This peppery plant is perfect for salads, herb vinegars, appetizers and garnishes. Try mixing assorted greens such as romaine, radicchio, spinach and arugula with a handful of nasturtium blooms topped with your favorite dressing. Bake a batch of spice cupcakes, frostwith a cream cheese frosting and top with a single nasturtium bloom for a luncheon treat.

Nasturtium vinegar is wonderful as well. Add several blossoms and some leaves to a jar with a clove of garlic. Fill with vinegar and allow to sit for 4-5 weeks. I also like adding it to other herb vinegar combinations for a nice peppery addition and it colors the vinegar a lovely shade.

It's important to keep your nasturtiums free from any exposure to chemicals. They do trail and spread, and so be aware of this if anything nearby is treated. I think of them as a flowering spicy green, and grow them as such. The leaves and blooms can be added to any salad, used as garnish, or chopped into pasta salads.

The seeds were ground during World War II as a replacement for pepper and you can still do this. Wait for the seeds to dry-they are larger than peppercorns-and grind them in a grinder. You can add this mixture with herbs to make a savory herb salt as well. Store in tightly closed bottles.

The fresh seeds can be pickled as a type of substitution for capers, which are fairly expensive. After the blossoms wilt and form seed pods, pick the greenish pods off the plant for this recipe:

Ingredients:
1 quart white wine vinegar
2 teaspoons pickling salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns
nasturtium seed pods

Keep the solution refrigerated in a sealed bottle and drop the seed pods into it as they are ready. Keep them refrigerated and later use in place of capers.

About the author:
Brenda Hyde is an avid gardener, freelance writer, mom and wife. She is owner and editor of Old Fashioned Living.com.

The Garden Path

http://www.seedsofknowledge.com/nasturtiums.html

Tags: growing nasturtiums,

Stuffed Nasturtiums

Tue, 01 May 2007 17:53:02 GMT

Stuffed Nasturtiums

Stuffed Nasturtiums

* Nasturtium flowers are more than just beautiful: they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. They are an excellent addition to salads as is, and the unopened flower buds are a good substitute for capers when pickled.

You Will Need:
Nasturtium flowers, about four per person, or whatever is available
1 block of cream cheese, room temperature
1 clove of garlic, minced fine
1/2 Tablespoon chives, fresh if you have them
1 Tablespoon fresh chopped lemon verbena or lemon balm
(or lemon thyme, lemon basil, lemon catnip.....etc.)

How To:
1. Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
2. Mix cream cheese thoroughly with herbs. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.
3. That's it! Ready to serve.

Stuffed Nasturtiums 2

You will need:
Nasturtium blossoms Guacamole Egg Yolk, prepared as for deviled eggs Cream cheese Yogurt cheese

Fill blossoms with guacamole. With a cake decorating bag, and a large star point tip, Pipe egg preparation into blossoms, use the same process with the cheeses. Use these goodies on appetizer trays, or as a tasty garnish for steak, other beef dishes, or Mexican dishes. Figure 2 to 3 stuffed blossoms per person.

Stuffed Pork Tenderloin

1 pork tenderloin, 1 to 2 pounds
2 ounces goat cheese
1-1/2 tablespoons of nasturtium blossoms, chopped
1-1/2 tablespoons chive blossoms, chopped
1 sprig rosemary
salt and pepper, fresh ground
olive oil

Trim the pork tenderloin, cutting off the thin ends. Using a very sharp knife, butterfly or split the tenderloin lengthwise down the middle, cutting about 2/3 of the way through the meat. Lay the tenderloin open. Evenly spread a layer of goat cheese down the center of the tenderloin. Evenly sprinkle 1 tablespoon of nasturtium and chive blossoms and a single row of rosemary foliage down the center of the tenderloin. Using kitchen twine, close the tenderloin back up and tie it together. Brush the outside of the meat lightly with olive oil, then roll it in fresh ground salt and pepper and the remaining blossoms and rosemary foliage. Place into an ungreased cooking pan and cook for about 30 to 40 minutes in a 350 degree oven or until a meat thermometer reaches 140 degrees. If you're comfortable with outdoor cooking, try cooking it over coals or indirect heat. Because coal temperatures and grills vary so much, you'll have to keep an eye on the meat for doneness. Allow the meat to rest at room temperature for at least five minutes before removing.

http://www.valentine.gr/recipes_MainDishes2-en.htm

Tags: Stuffed Nasturtiums, Nasturtium Tenderloin