With its cheerful flowering in shimmering colors, nasturtium is one of the stellar plants of summer. But in addition to decorating the fence and garden borders, it is also very effective against aphids. Edible, its flowers and leaves can also enhance many of your summer meals. So this is something to plant and grow in your garden or on your balcony!
Nasturtium was very widespread in South America, it came to France thanks to Louis XIV who brought it from Peru, which explains why it was called “Peruvian arugula” at that time. It is very easy to grow and easily finds its place in the garden as well as on the balcony. Here’s how to plant it in pots and in the ground!
- Pour clay balls into the bottom of the container at least 3 cm.
- Half filled with potting soil and natural fertilizer.
- Transplant nasturtiums and add potting soil.
- Fill and water.
- Choose a sunny spot.
- Dig a hole in it and plant the plant.
- Add compost and water.
If you plan to grow nasturtiums in pots, the best time to plant them is spring, either March or April. Being a not very hardy plant, Peruvian watercress is afraid of frost and cold. Then they are planted in the ground from May.
Before planting, you must …
Before planting your pig nasturtium, you must first pick it. Prefer well-groomed materials whose leaves are very green, blunt and free of parasites. Then soak the root ball for half an hour in a dish filled with water before emptying it. This small gesture hydrates the plant and facilitates the extraction process. Provide supports for climbing items.
How do nasturtiums grow? The latter loves the sun and fertile soil. Water them regularly during a heat wave. Cut off faded leaves and flowers to prolong flowering. Spray a decoction of tansy to prevent the appearance of parasites. As for potted plants, consider making a special fertilizer for flowering plants during the growing period.
Nasturtium is a plant whose seeds, flowers and leaves are 100% edible. Originally from South America, it has more than 80 species. Among the most used in cooking, we find nasturtium large and nasturtium nasturtium. While the first brings a rather spicy taste to meals, the second is ideal for dessert. Being an uncommon ingredient, nasturtium is not very easy to find on the market. In France, it is often sold in trays. How do you consume it exactly? Raw, fried, sauteed, or even candied according to your liking. However, it is mainly eaten in soup or in a summer salad. Of course, you can use this plant to decorate an omelette, langoustine or pie. Here are 4 easy recipes to take full advantage of.
Omelette with nasturtium leaves – an easy and quick recipe
- 3 eggs
- 20 grams butter
- cheese (optional)
- Untreated nasturtium leaves
- Salt and Pepper
Wash and cut the nasturtium leaves. Beat the eggs, then add the leaves. Melt some butter in a frying pan and pour the mixture into it. Cook over low heat, season and enjoy.
Summer salad with pasta and nasturtium leaves
- 50 ml of red wine vinegar
- 125 ml olive oil
- 300 gm pasta
- 125 sun dried tomatoes
- 120 gm cherries
- 4 bell peppers, cut into cubes
- 5 boiled eggs
- 5 onions
- 15 gm parmesan cheese
- 2 cloves of garlic
- sugar pinch
- nasturtium leaves and petals
- Salt and Pepper
Emulsify olive oil, red wine vinegar, grated Parmesan cheese, minced garlic, sugar, salt, and pepper. Cook pasta according to package directions, then sprinkle with dressing. Add the sun-dried tomatoes, cherry tomatoes, cherries, peppers, onions, eggs, and herbs. Pour the sauce and mix. Finally, decorate the petals and leaves of nasturtium.
Homemade nasturtium pesto
- 5 cups untreated nasturtium leaves
- 2 cups untreated nasturtium flowers
- 4 garlic cloves
- 2/2 cup olive oil
- 2/4 cup cashews
- Parmesan cheese
- Salt and Pepper
In the bowl of a food processor, place the nasturtium leaves and flowers. Add cashews, garlic and Parmesan and mix. Then add the oil and mix again. Season and voila! Store the pesto in the refrigerator.
stuffed nasturtium leaves
- 20 large nasturtium sheets
- 500g precooked rice
- 2 onions cut into pieces
- 1 c. peanut oil
- 1 hot pepper, finely chopped
- 1 c. curry powder
- juice of half a lemon
- 1 c. olive oil
To prepare the sauce:
- 50 ml soy sauce
- 1 crushed garlic clove
- Ginger root, finely grated
In a frying pan, fry the onions with a little peanut oil. Add curry and hot pepper. Then cook for 1 minute. Add rice and mix. In a saucepan filled with boiling water, boil the nasturtium leaves. After two minutes, take them out and put them on a plate. Drain them well, then fill each leaf with the filling. Fold the edges toward the center, then flip them over. The stuffed leaves are placed in a baking tray. Grease the face with lemon juice and olive oil. Bake for 20. For the sauce, mix all the ingredients and serve.
Now discover other edible plants and flowers to grow in the garden or incorporate into your dishes.