Nasturtiums: Colourful, Edible, and a Good Companion, Too

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I’m really enjoying this sunny weather, and so are the nasturtiums at the bottom of our garden. I love this misunderstood plant; it’s large green leaves remind me of a water lily and the vibrant flowers brighten up any garden whilst being a good companion for vegetables such as Cabbage, Cucumber, Cauliflower, Potatoes, Brussel Sprouts, and Radish. Orange Nasturtiums help deter aphids, striped pumpkin beetles, and squash bug, but watch out for the yellow ones as they tend to do the opposite: attract the beetles. So plant orange close to your veges and yellow further away.

Nasturtiums do have a tendency to grow abundantly, so keep an eye on them. If they start to get out of control, just break off any unruly tentacles that are headed in the wrong direction and pull the roots out of the ground – they are very shallow so it’s pretty easy to pull them out and stop them taking over.

As good as they are for your garden, they’re also good for you. Nasturtiums contain Iron, Vitamin C, and Antioxidants to fight free radicals, they are also anti-bacterial, and have antimicrobial and antibiotic properties, so if you feel a cold is coming on eat a few flowers (but not if you’re breastfeeding or pregnant).  They are wonderful in salads; their peppery flavour will add a colourful zing, and you can pickle the buds in cider vinegar and spices and use them like capers! If you’d like to give this a try, here’s a link to the blog from my favourite café Wise Cicada.

 

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