Gather some of those nasturtiums!

Nasturtiums
Tina Sams
Sept/Oct '18 issue The Essential Herbal

First, we’ll clear up some confusion. Watercress is an aquatic plant species with the botanical name Nasturtium officinale.

Nasturtium officinale

We’ve tried growing it in the creek here, but it keeps washing downstream. It looks nothing like the plant we are talking about today, but also has a very peppery taste which is probably the root of the issue.  In fact, in England during the 1600’s, nasturtiums cultivated in the gardens, and called “Indian Cress” due to the similar peppery taste.
Today, we’re talking about Tropaeolum majus, an easy-to-grow annual whose leaves and flowers are edible. 

 

In fact the whole plant is edible, including the seeds!  It comes in a range of colors, from the buttery-est yellow to the most blazing scarlet.  Creamy apricot, and variegated shades of bright orange are among the shades often available, but most often they are deep orange and yellow. 
When we visited the kids in California, nasturtiums were everywhere – wild!  We first spotted them while crossing a little hollow on a foot bridge.  Looking down, the jewel tones shone up at us on what were apparently vining (in a search for light) nasturtiums.  They will grow anywhere, apparently, although for areas that freeze in winter, they are annuals.  They often, but not always, self-seed.  The phrase, “Be nasty to nasturtiums“, is sometimes used for how to care for them.  Give them lousy soil, intermittent moisture, and a little light, and they are happy.

The nasturtium plant is surprisingly useful medicinally.  The leaves, in particular, and especially before the flowers appear!  That’s good, because the flowers make a great garnish, salad ingredient (so do the leaves) or stuff them with guacamole and sit them on a nacho chip!  The whole plant is high in vitamin C, beta carotene and also contains vitamins B1, B2 and B3, as well as iron, calcium, phosphorus and manganese.  There are also an abundance of  carotenoids and flavionoids - compounds that boost the immune system and protect against carcinogens.
Nasturtium combats fungus, infection, viruses, and bacteria. Providing expectorant, and sedative, benefits. In a tincture or vinegar it provides good disinfectant properties.  In Germany, Angocin Anti-Infekt N is a prescribed antibiotic having only nasturtium and horseradish root as ingredients.  Be sure to make some tincture or vinegar this year.  Or, make and freeze some pesto.  

Nasturtium Pesto

2 c nasturtium leaves
1/2 c walnuts
4 cloves garlic
3/4 c olive oil
1/2 c freshly grated Parmesan cheese
Blanch the leaves in boiling water for 10 – 15 seconds. Drain and plunge into ice water to cool.  Dry on tea towels.  Place leaves, walnuts, cheese, garlic, and oil in the jar of a blender; blend until smooth. If desired, add a few drops of hot sauce.  Goes great on pasta or baked potato.  Garnish with a flower!
Perhaps a hair rinse: Mix equal parts lavender, nettle, nasturtium and rosemary into double the amount of  water by volume – if you use a cup of herbs total, use 2 cups water. Bring to boil, then turn off the heat and steep in a closed pot for 15 minutes. Allow it to cool and then strain for use. Massage into your scalp before rinsing out. Refrigerate any leftovers.

I make a variety of vinegars and Nasturtium Vinegar is my favorite.  Fill a jar with beautiful blossoms, and add a white vinegar, cover, and allow it to steep for a few weeks. Then strain and decant into your favorite vinegar cruet.