Dwarf Nasturtium

Tropaeolum minus is a compact, dwarf nasturtium native to the mountainous regions of Ecuador and Peru. It produces cheerful flowers in shades of yellow, orange, salmon, and crimson, often above attractively variegated foliage. Both flowers and leaves are fully edible, delivering a bright, peppery flavour. It thrives in poor to moderately fertile soil and performs well in containers, raised beds, and borders.

Growing

Direct sow seeds 1.5 cm deep once soil reaches 12 °C, spacing plants 25 cm apart. For earlier flowers, start transplants indoors at 15–18 °C, sowing 3 weeks before planting out. Transplant once nights remain reliably above 7 °C. Avoid rich soil — excessive fertility promotes leaf growth at the expense of flowers. Thin or transplant to final spacing of 25 cm.

Care

Water moderately; nasturtiums tolerate dry conditions and actually flower more freely under mild stress. Avoid overfeeding — a single application of low-nitrogen fertiliser at planting is sufficient. Deadhead spent blooms regularly to extend the flowering period. Watch for blackfly (aphids), which gather on soft stems; blast off with water or remove by hand.

Harvest

Begin harvesting flowers and young leaves once plants are flowering freely, typically from 60 days after sowing. Pick flowers in the morning when they are freshest. Harvest leaves while still young and tender. Regular picking encourages continuous production. Harvest unripe seed pods for pickling immediately after petals drop, while pods are still plump and green.

In the kitchen

Flowers and leaves add a peppery, slightly mustardy bite to salads, open sandwiches, and cold platters. Stuff whole flowers with soft cheese for canapés. Chop young leaves into herb butters, pestos, or dressings. Use whole flowers as a vivid garnish on soups and savoury tarts. Pickled green seed pods substitute for capers in sauces and tapas.

Storing

Use fresh flowers the same day as picking; they wilt quickly at room temperature. Wrap unwashed leaves loosely in damp paper and refrigerate for up to 2 days. Pickle green seed pods in vinegar brine and store sealed jars in a cool, dark place for up to 6 months. Dry ripe seeds in a warm airy spot, then store in paper envelopes in a cool, dry location for up to 3 years.