Nasturtiums Gone Wild

Gardens are hitting their peak right now with an abundance of fruits and vegetables making that last push of production prior to our fall weather setting in. There is so much to pick from right now, as every nook and cranny within the row is filled with luscious produce.

A favorite that does not contain itself in a row is a plant that blooms and grows wildly on its own. Nasturtiums are sure to have gone wild by this point in the year, taking up residence in every space they can reach. While their growth habits are almost invasive and a little maintaining is required to keep them corralled, these truly are a hidden gem in the garden.

The little sprouts are signified with a funky, round leaf. So soft, delicate, and thin that it is hard to believe they came from the little nugget of a seed. These tender young leaves offer a peppery spice to a salad dish, while the larger rounds are the perfect fit for a taco shell to add a kick to taco Tuesday.

They follow no rules in the rows as they take off and grow where they want to grow, winding and twining around anything in its way. In short order blooms bud out in a magnificent array of colors. Orange, yellow, red, purple, or white, they seek out the sunlight and provide endless blooms through the summer. These bursts of color offer an appetizing color palette for garnishing dishes, a flavor burst in salads, and pack a punch in the medicine cabinet.

The flower is high in vitamin C and is versatile as a medicinal flower. From fighting colds, to treating infections and respiratory ailments nasturtiums have natural antibiotic properties. Consult a naturopath or your doctor to verify it’s uses. From teas to tinctures, a poultice or syrup, this plant offers the homegrown herbalist a variety of healing benefits.

It does not stop there and has a rarely known side hustle of its own. Nasturtiums are prolific and leave the gift of seeds strewn about for a fresh crop to pop up in the next season. If one is patient, collecting the seeds will provide a great supplemental caper substitute. Also termed, the poor mans caper, these tangy seeds are more peppery than a caper, with a crisper and zippier kick.

To top the list of the nasturtium’s accolades it can be credited with bringing the birds and bees to the garden in droves. They are kindred spirits with pollinators. A superpower they have is keeping bad bugs at bay with their spicy scent and peppery taste. Their benefit as a companion plant can hardly be beat.

Beware for nasturtium goes wild wherever it grows, creating a blanket that covers the ground. However, it offers an abundance of uses as a wingman in the garden, kitchen, and medicine cabinet.

Nasturtium Capers~ “Poor Man Capers”

1 cup nasturtium seeds, still firm and green

1 cup white wine vinegar

1 tsp kosher salt

6 peppercorns crushed but coarse.

Optional- crushed garlic, pinch of celery seed, pickling spice, cloves, thyme, bay leaf, or allspice add variation to the flavor. After rinsing and draining nasturtium seeds, dry on paper towels. Put seeds in a 1 pint canning jar. Bring vinegar, salt and peppercorns to a boil and pour over seeds. Seal and refrigerate jar, allowing to brine for three months. A little bit goes a long way so use them with caution, as they are stronger than capers.