This flower variety has variegated foliage when grown to maturity, and produces edible flowers in a mix of yellow, cherry, salmon and crimson.

The common name “nasturtium” comes from the Latin words for “nose-twister,” a humorous way of describing a common reaction the taste of the edible leaves. The entire plant has a history of being used for culinary purposes, since even the seeds can be pickled and make an acceptable substitute for capers. Though the first known botanical description of this species comes from the notes of Spanish botanist Nicolas Monardes, Carl Linnaeus gave the genus its name. He called it “Tropaeolum” in reference to an ancient Roman “tropaeum,” a pole on which the bloody armor and shields of the defeated enemy were hung; the plant’s bright blossoms reminded him of helmets, while the circular leaves looked similar to shields.

Nasturtium leaves have a peppery flavor similar to rocket and watercress. Add them to salads, sandwiches, stir-fries and risotto. Once picked they can be kept in the fridge for about 5 days. The leaves are high in vitamin C and also have anti-bacterial qualities.

Use the flowers as decoration on the plate or salads

Leave one seedling to grow per plant pod and these will sprout within 7-14 days and will be ready to harvest in 5-6 weeks. Naturtium grows best at temperatures of 17°-23°.

Though these blossoms do not last long as cut flowers, the entire plant is edible. Young leaves make excellent fresh greens, while the blossoms are often used as a garnish

Seedlings should have four leaves at transplant time

Water seedlings regularly until they become established. Though they flourish with occasional watering in especially dry weather, mature plants tolerate some drought in addition to growing in poor or sandy soil. Avoid fertilizing, since this tends to produce abundant foliage and few blooms. Deadhead to prolong blooming. This plant may self-seed, and attracts bees. It performs well as a container plant.

Container growing: Nasturtiums are easy to grow in containers or hanging baskets. Grow them as a potted annual. Add a slow-release fertilizer to the potting soil