The species, originally from Central and South America, has taken the hearts of many hobby gardeners by storm. In its homeland, nasturtium is considered a valuable medicinal herb. All parts of the plant are edible and provide a slightly spicy ingredient.
When and how should you harvest nasturtiums?
Nasturtium leaves can be harvested around 4-6 weeks after sowing, while flowers appear between July and October. The leaves are ideal for salads and the flowers for decoration. Seeds can be collected after the season, preserved and used as a spice.
leaves
About four to six weeks after sowing, the first leaves of the nasturtium are ready to harvest. They are a delicious addition to salads or can be eaten raw on bread and butter. Their antibiotic-active mustard oils ensure a slightly spicy taste.
The more shade and nutrients the plant gets, the more leaves it produces. Due to the large leaf mass, the plant requires a lot of water. When dry, the aroma is less intense.
If the harvest is too large, you can dry the leaves in an airy and warm place. It can be processed into pesto. This requires two handfuls of nasturtiums and about half as many walnuts. Half a clove of garlic, parmesan and olive oil refine the taste.
Flowers
Yellow, orange or red flowers appear between July and October and are also edible. Full sun locations stimulate flower formation. If you regularly harvest flower stems or remove spent shoots, you will extend the flowering period. Their aroma is mustard-like and milder than the taste of the leaves. They are used to decorate salads.
Picking tips:
- harvesting after a rainy day
- snip off the entire flower with your finger
- Shake vigorously, as earwigs like to hide in them
- do not wash to preserve the pollen
Seeds
The annual species dies after one season. With the help of its split fruits, the plant survives in the ground so that it can sprout again next spring. You can preserve nasturtium seeds by soaking them in vinegar, s alt and oil like capers. The seeds are suitable for storage when dried and stored in a dark place. They last up to three years and can be re-sown every year. When ground they produce a mustard-like spice.
Tip
Once the plant has produced fruit, you should no longer consume the leaves. They are woody and less aromatic than young leaves.
