The flower commonly known as nasturtium falls under the genus Tropaeolum. There are about 80 species of Tropaeolum.
Now, don’t confuse Trapaeolum nasturtium with the genus Nasturtium. Nasturtium, the genus, is in the Brassicaeae, or cabbage, family. Among the seven plant species in the Nasturtium genus is Nasturtium microphyllum, or watercress.
While not related to watercress, nasturtium flowers have a similar peppery taste.
From here on out, we’ll be talking about the flower, nasturtium. Not watercress.
Nasturtium originated in Peru where it was used by the Incas as a salad vegetable and as a medicinal herb. From Peru, it was it was taken by the Conquistadors, in the 15th century, to Spain, and in the 16th century nasturtium was taken to the Netherlands by the Dutch. The seeds were widely traded and quickly spread across Europe and became a very popular ornamental and common addition to meals. The long lasting flowers were popular in Victorian bouquets and table arrangements.
Carl Linnaeus, a Swedish botanist, gave Tropaeolum majus its genus name. He chose the name Tropaeolum because it reminded him of an ancient Roman custom. When arriving from a victory, a trophy pole, a tropaeum, was erected and the armor and weapons of the defeted soldiers were hung on it. The leaves of Tropaeolum majus looked to Linnaeus like the shields that would have been hung on the trophy pole, and the flowers made him think of the blood stained helmets that would have hung with them.
Like Ice Plant, nasturtium, high in vitamin C, was often grown as a potted plant on ships to prevent scurvy.
In the 1600’s, French king Louis XIV displayed nasturtium in the garden beds at the Palace of Versailles. Oscar-Claude Monet, famed French painter, allowed a vining variety of nasturtium to trail along the walkways at Giverny around the turnn of the 20th century.
Records of nasturtium being cultivated in the U.S. date at least as far back as 1759. Thomas Jefferson grew a perennial variety of nasturtium at Monticello as early as 1774. Jefferson catagorized the fruit of the plant, the unripe seeds, with other vegetables like tomatoes.
The peppery and, sometimes, hot flavored leaves, as well as the sweeter, mustardy flowers, buds and seeds are all edible.
Nasturtium leaves are wonderful in salads and can be used like an herb to flavor soups and stews.
The flowers and buds make beautiful garnishes, for food and drinks! If added to a salad after the dressing, they’ll keep their lovely shape and add color and taste. The trumpet shaped flowers make excellent vessels for fillings such as cheese, hummus and guacamole. The flowers are a wonderful addition to pesto.
The nasturtium fruit, the immature seed, can be pickled and used in place of cappers. I like them on pizza. :)
Here are a couple recipes that I’m very interested in, but have yet to try:
Ingredients
125g butter, slightly softened (I use unsalted and add salt to taste, salted will work just fine)
About 10 young nasturtium flowers without green stalk
3-6 nasturtium leaves without green stalk
Zest of an unwaxed lemon (optional, you can use orange or lime if you fancy)
Sea salt, to taste
Method
- Check the nasturtium flowers & leaves for insects and wash if you feel necessary or are unsure about what's been on the plant.
- Chop the flowers and leaves fairly finely without reducing them to a puree. I think a very sharp knife is best for this. A processor will tend to mash them.
3)Start to cream the butter in a bowl with a fork, wooden spoon or similar.- Add the zest of your fruit if you are using this and beat until thoroughly combined.
- Add the flowers and leaves and thoroughly mix into the butter.
- Take a sheet of greaseproof paper or of cling film and lay the butter lengthways in a rough cylinder shape. Use the paper/film to help you roll the butter into a neat cylinder. Twist the ends of the paper. Chill until you are ready to use.
7)To preserve, pack into a freezer bag or cover in foil and pop in the freezer. Give it a little time to warm up and soften a bit before you use.
INGREDIENTS
1 cup of closely packed nasturtium flowers
1 garlic clove
1 small red chilli pepper
2 cups/500ml apple cider vinegar
INSTRUCTIONS
Clean off the flowers and pack into a sterilised jar.
Peel the garlic, slice and add to the jar.
Slit the chilli in half and add to the jar.
Fill jar with the apple cider vinegar.
Pop on the lid and shake well.
Store in a cool dark place for 1 week and then strain through a sieve lined with kitchen paper or muslin and decant into small sterilised bottles.
Store in a cool dark place and use within 6 months.
I read a warning that the flowers should be eaten in very small quantities because of the presence of oxalic acid. Oxalic acid is found in high amounts in cabbage and broccoli. I’ve only come across the ‘warning’ once, and I’ve found nothing to back it up. I’ve eaten nasturtium flowers many times and I’ve never had any problems.
Using nasturtium medicinally is not safe for children by mouth. It is not safe for you to use if you have ulcers in any part of the digestive system or if you have kidney disease.
According to webmd.com, there isn’t enough information to say whether or not nasturtium is safe to use medicinally if you are pregnant, plan to become pregnant or nursing. But, just in case, I would avoid using it if I were in one of those positions.
I am not a doctor. I’m not a licensed herbalist. Please do your own research before you use nasturtium, or any plant, medicinally. Don’t take my word, or anyone else’s, for the safety or effectiveness of any herbal medicine!
Tropaeolum majus is claimed to prevent, treat or cure an extraordinary spectrum of ailments and conditions.
Antibiotic - Among many other studies of nasturtium, pubmed.gov published an article confirming the antibiotic claims of Tropaeolum majus. The study covered several bacterial infections, but focused on UTIs.
Anti-cancer A 2012 study, associated with the Molecular OncoSurgery Group and Department of General SurgeryUniversity of Heidelberg and German Cancer Research Center, reveals the power of nasturtium and mustard seed oils to destroy malignant cells, when conventional treatments didn’t work.
Anti-inflamatory A 2016 study confirms the anti-inflamitory claims for nasturtium.
Antibiotic, Anti-cancer, Anti-tumour, Aphrodisiac, Bacterial Infections, Baldness, Blood Cell Promotion, Boils, Bronchial Congestion, Colds and Coughs, Detox, Depression, Diabetes, Digestive system, Diuretic, Fever, Fungal Infections, Heart tonic, Hypertension, Indigestion, Inflammation, Kidney Stones, Laxative, Liver, Lowers Cholesterol, Lung Infections, Nervous Exhaustion, Prevents Scurvy, Rheumatism, Sedative, Skin diseases, Skin blotches, Spasm, Stimulates Appetite, Thirst, Tumours, Urinary tract, Virus, Water retention, Worms, Wounds
I almost always use nasturtium tincture as a spray for cuts, scrapes, rashes, blemishes and that sort of thing. For a cold or flu, UTI, or any internal treatment, I make an infusion or tea and drink it a couple times a day.
But honestly, I’ve only used it a time or two. Now that I have so many other wild and herbal medicinals, I use my nasturtium for food. Having said that, when brochitis is creeping up on me, inhaling some lemon balm, a cup of lemon balm and camomile tea and a nasturtium poltice for the chest is a winning combination that I’ll every time.
I wouldn’t try to treat cancer or any other potentially life threatning disease on my own. Studies show some amazing benefits and cancer fighting properties in nasturtium, but if you have or suspect you have any serious disease or condition, seek medical treatment and advice!
