Summary: Tropaeolum majus (Nasturtium) is a plant in the Tropaeolaceae family. Verdica documents 29 traditional uses, 42 phytochemical compounds, and 24 herb-drug interactions for this species.
Tropaeolum majus, Nasturtiums are short-lived perennials and attractive flowering plants. The leaves are rich in vitamin C, with a peppery hot watercress taste that can be used in salads or as a garnish. The plant is native to South America but is now grown in many parts of the World. It has edible raw flowers which are a very ornamental and tasty addition to the salad bowl. Eat young seed pods raw; these are even hotter than the flowers or leaves. They can also be harvested whilst immature and pickled as a caper substitute. The seed contains 26% protein and 10% oil; eat them raw or cooked. The mature seed can be ground into a powder and used as a pepper substitute. Nasturtium supports itself by twisting its leaf stalks around other plants. Harvesting: Leaves are harvested in summer and autumn. Flowers are abundantly produced in late spring and summer, around five to seven weeks after planting. Bloom Color: Orange, Yellow. Main Bloom Time: Early summer, Early fall, Late summer, Mid summer. Form: Rounded, Spreading or horizontal.
| Sunlight | Full sun |
| Watering | Low — drought tolerant |
| Soil | Well-drained |
| Hardiness Zone | USDA 8-11 |
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