Tropaeolum majus

They are among the prettiest of all herbs, with their cheerful trumpet-shaped red, yellow and orange flowers providing a brilliant splash of color in summer months. The flowers are unscented but they are frequently visited by bees due to the large quantities of nectar they produce. The flowers are one of the most popular edible blooms and are often used in salads and as garnish. Chopped blossoms can be added to butters and cream cheese. The aromatic, round, flat leaves have a peppery taste, similar to that of watercress.

These trailing or climbing annuals grow well in a sunny site with light, sandy soil. They are ideal plants for window boxes or containers as they bloom prolifically and they will keep away flies and other insects. There are various types available, including dwarf, trailing or climbing varieties and a hybrid with variegated green and cream leaves.

Uses: In French cooking, nasturtium flowers and leaves are used in the same way as grape leaves, and are stuffed with sweet or savory fillings.

Medicinal: The nasturtium plant is a good source of vitamin C and it was once eaten as a remedy for scurvy.

Legends: The word nasturtium is derived form the Latin "nasus tortus" (meaning a convulsed nose) due to its pungent scent.
                 Nasturtiums originate from South America and were brought to Europe by the conquistadors in the sixteenth century.