Nasturtium - Seed

Nasturtium.

Who doesn't know her! Easy one-year climbing plant with spicy edible flowers, leaves and seeds. Nasturtiums have a lot to offer you. It is medicinal, full of vitamin C and produces endless deep orange flowers well into autumn. A striking plant for the border or pot. This will be your favorite plant next season!

Sow

Plant the seed directly in the ground in early spring at a depth of 3 cm in various places in your garden. Sun or partial shade, it doesn't matter for this winner. Nasturtium repels harmful insects such as whiteflies and attracts ladybirds, bees and butterflies.

And yes, in a pot is also possible. On your windowsill, greenhouse or wherever you want. Plant out around the end of April at a distance of 30 cm.

If things get out of hand with the fast growing vines...just cut off a piece.

Eat her!

Boost your health and eat a few flowers every day. Helps with colds and flu and has antibacterial and disinfectant effect.

Capers recipe

For 1 jar of ± 500 ml.

• ± 200 g unripe green nasturtium seed pods
• 200 g salt
• 500 ml water
• ± 160 pickling vinegar
• 1 tsp sugar

Preparation

• Clean the seed pods and pull them apart.
• Dissolve the salt in the water and let the seeds pickle in the salt water for 2 days.
• Drain on a sieve, rinse and pat dry.
• Put the seeds in a well-cleaned and sterilized jar.
• Bring the vinegar and sugar to the boil and pour over the seeds in the pot.
• Close tightly and let it soak for ± 3 weeks.
• The seeds have a shelf life of ± 1 year.