Nasturtium Blue Pepe
Regular price €3.00
Nasturtium Blue Pepe is a unique European variety bred specifically for culinary use. The name is derived from its wonderful steel-blue leaves with purplish undersides. The flowers themselves are also edible and their bright-red hue makes an attractive addition to salads, as well as being perfect for garnishing stir fries. The leaves have a slightly peppery taste, reminiscent of watercress. The flavour becomes spicier when the flowers are grown in sunnier, hotter weather. The flowers are less intensely flavoured than the leaves but they add a dramatic, colourful zing to any recipe. Nasturtiums were first cultivated in Perù and were introduced to Europe by the Spanish conquistadores in the 16th century.
Details
Latin name
Tropaeolum majus
Name
Nasturtium
Variety
Blue Pepe
Quantity
10 seeds
Plant size
Height 20 cm
Width 20 cm
Container size
Height 20 cm
Width 20 cm
Companion plant
Tomatoes, peppers, eggplants, radishes, cucumbers, salads.
How to grow
Sowing
Indoor Feb-Apr
Outdoor Apr-June
Timing
Germination 7-15 days
Harvesting 50-70 days
Spacing
When sowing 3-5 cm; Depth 2 cm
When thinning 5-10 cm
Growing
Sunligth Full sun to partial shade.
Soil Well-drained, light and moist soil.
Watering Regular, allow to dry out.
Feeding Addition of fertilizer is not necessary.
Caring
Expert tip Do not fertilise because this will promote leaf growth and suppress flowering. Dead-heading or picking the flowers will prolong blooming.
Supporting
Pollinators
Attracts bees, butterflies and birds.
Pests
Repels aphids, bugs and rabbits.
How to eat
Harvesting
Pick nasturtium buds, petals and leaves in the cool morning air when the flowers have just opened. Interestingly, the more stressed the plant is, the more pungent its flavour will be. Stressed plants will lead to a more pungent flavour.
Eating
Medicinal properties Ancient South Americans used nasturtiums as a hair-growth supplement – perhaps it’s worth a try?!
How to eat The edible flower trend has been around for a long time but has had a resurgence in recent years. These blooms are great for adding colour and a peppery flavour to salads and cold dishes. Not everybody knows, however, that nasturtium seeds are nutty and peppery, too, and can be pickled to produce what are known as ‘poor man’s capers’.
