(Trapaeolum majus) Cheerful, easy to grow, edible, and long-lasting, nasturtiums have remained at the top of our list for as long as we’ve grown a garden. More of a place in the garden than a plant, these beauties can trail to over 8’ across and adorn their lush leafiness with a profusion of flowers in hues of red, orange, yellow, and salmon. Edible leaves and flowers add a sweet spiciness akin to watercress which when added to a sandwich or salad add a delightful bite and brightness. Immature seeds can be pickled and made into wonderfully tasty “poor man’s capers”. Plants and flowers will continually grow from early summer to late fall, can withstand a light to medium frost, and re-seed easily. Originally from South America nasturtiums were brought to Spain in the 1500’s.
60-65 days. TR

Packet: 25-30 seeds

[split]

Growing Info

SOWING:

Sow indoors 2 weeks before your last frost.

Transplant out after last frost.

Direct sow 2 weeks before last frost.

Note: Very hardy and long blooming!

PLANTING DEPTH:

1" darkness aids in germination

SPACING:

12-18"

EMERGENCE:

7-10 days @ soil temp 60-65F.

LIGHT:

Full sun to part shade

FERTILITY:

Average. Prefers well-drained, and evenly moist soil. Too much Nitrogen will lead to excess leaf growth at the expense of flowers.

ADDITIONAL NOTES:

A lovely container and hanging plant.

Edible leaves, flowers, and green seed pods. Spicy!

You may cut these as single flowers or trailing stems just as the buds are opening. Expect a vase life of one week.

Nasturtium, 'Trailing Mix'