Tropaelum majus Nasturtium |
Nasturtium seeds were brought to
Europe from Peru by Spanish explorers in the 16th century. "Nasturtium"
means "nose tormentor" and refers to the "bite" of the leaves.
The leaves contain iron and a high level of Vitamin C, and were originally eaten as a remedy for scurvy. Taken internally, nasturtiums have a tonic, cleansing and antiseptic effect. Crushed fruits can be applied externally as a hot poultice for sores and boils. The leaves, seeds and flowers add a peppery taste to salads, sandwiches and canapés. They can also be used to flavour vinegars. The unripe fruits can be picked and used like capers, but should not be eaten in large quantities as they have a purgative effect. Seeds and leaves, finely chopped, can be blended into butters and cheeses to give a deeper, more piquant flavour. Nasturtiums are a good substitute for watercress. Nasturtium seeds should be sown during spring in a sunny position. The greatest number of flowers are produced when seeds are planted in well-drained but poor soil. Nasturtiums are suitable for container planting and, grown in greenhouses, will protect plants against white-fly. They also repel aphids in the garden. The plant secretes a mustard oil which insects find attractive, and they will seeks out nasturtiums in preference to any cabbage, cauliflower, broccoli, Brussels sprouts and turnips growing nearby. Nasturtiums are particularly good for giving radish a hot taste, and they also repel the cucumber beetle. |