In South America it is a perennial, but in Europe and cool temperate regions it is a half-hardy annual. It has trailing stems, to about 3 m (10 ft.), and circular leaves with a radiating pattern of veins. The yellow or orange flowers grow on stalks arising singly from the leaf axils, and have prominently spurred calyces. They are followed by the globular fruits. There are many low-growing and climbing cultivars.
History and traditions
The garden nasturtium comes from South America. It was introduced to Spain, from Peru, in the 16th century and originally known as Nasturtium indium, or Indian cress, for the spicy flavor of its leaves. Leaves and flowers were popular 17th-century salad ingredients. As nasturtiums are high in vitamin C, they were useful for preventing scurvy. The generic name Tropaeolum comes from tropalon, the Greek word for a trophy, as the round leaves were thought to resemble the trophy-bearing shields of the classical world.
Growth
Grow in relatively poor soil for the best production of flowers, but supply plenty of moisture. Easily propagated from seed sown in containers, or in situ, in spring.
Uses
Medicinal
The seeds have antiseptic, antibacterial properties and are taken in infusions for urinary and upper respiratory tract infections.
Culinary
The leaves are added to salads for their peppery taste and the flowers for their color. Flowers are also used as a flavoring for vinegar. Seeds, when still green, are pickled as a substitute for capers.
