EDIBLE FLOWER Nasturtium Buttercream 4″sq
$6.00
The lovely semi-double blossoms of this tropical-looking pastel variety seem to float over the pretty rounded green leaves that resemble water lilies. Buttercream nasturtiums grow into a softly mounding form that drapes gracefully to fill in garden beds and borders. Vining growing habit. They are especially lush looking in window boxes and containers. The abundant creamy blossoms and deep green leaves make tasty edible garnishes.
•Edible Flower: Use the flowers as garnishes, or stuff with soft cheese. The flowers can be minced and added to butters and the immature seed heads can be pickled. Nasturtiums are a popular choice for adding color to salad mix. Peppery-flavored foliage is also edible.
55-65 days
$6.00
$6.00
Nasturtium Growing Tips
Nasturtiums, Tropaeolum majus, are a bright and cheery warm-season annual that work well in the border, cascading down walls and flowing over the rims of containers. They are visited by pollinators including bumble bees and hummingbirds. Both leaves and flowers are edible and great for garnish and or tossing into salads. The flavor is spicy and peppery, and the leaves have a slightly stronger flavor than the flowers.
General Care
- Nasturtiums grow best in well-drained soil in full sun (6+ hours). The plants will grow in some shade but they won’t produce as many blooms.
- Nasturtiums don’t need a lot of fertilizer and will grow well in nutrient poor soil.
- Water occasionally throughout the season. The plants will tolerate some drought.
- Deadheading spent flowers will encourage more blooms.
- Plants can also be trimmed back occasionally to control their size and to neaten things up, especially if growing in a container.
Harvesting
- Make sure to introduce flowers into your diet slowly and only use small amounts at one time.
- Flowers may be harvested for use as a garnish as needed.
- Leaves may also be harvested. Younger leaves have better flavor. Older leaves can become bitter.
