In previous years I’ve had trouble with Nasturtiums (or Tropaeolum). This year, however, my luck changed and I had success with growing them from seed. They benefit from scarification by nicking each seed. I think keeping them in an at least partially shaded area helped. They prefer poor soil and at least 1″ of water per week.

Harvest nasturtium flower buds, flowers, and young leaves in the morning when flowers have just opened for fresh salads. The more heat-stressed, the stronger the leaves and flowers will taste. Wash and dry the flowers and leaves and use immediately or store in a plastic bag in the refrigerator. They have a peppery flavor that ads a lot to a salad.

How pretty are these?