By Maryann Readal

Nasturtium, Tropaeolum majus, has an unforgettable place in my memory. My grandmother always planted a drift of these spectacularly jewel-toned flowers along the banks of her driveway. Perhaps she was recreating the gardens of her European homeland, where nasturtiums have been a popular garden plant since the time of King Louis XIV, who planted masses of them at his Palace of Versailles.

Nasturtiums are native to the highlands of Peru and Chile, where the Incas consumed them as a vegetable, prepared a medicinal tea with them to treat respiratory illnesses, and used them to create a salve to heal wounds. Spanish explorers brought the plant to Europe around 1500. At that time, it was considered a vegetable due to its edible flowers and leaves. The Spanish botanist, Nicolas Monardes, first documented the plant in 1565, and by 1597, British herbalist John Gerard was growing it in his garden in England. The plant was called “Indian cress” because of its origins in South America, which was part of the world people referred to as the “Indies.”  Another name for it was “Capucine cress” because the flower shape was reminiscent of the hoods of Capuchin monks. It was given the name “nasturtium,” a Latin word meaning “nose-twister,” due to its peppery taste and fragrance. That peppery taste was similar to watercress, Nasturtium officinale—hence its common name “nasturtium.” It was Linnaeus who gave the plant its botanical name, Tropaeolum majus. I love his rationale for choosing this name. The plant reminded Linnaeus of an ancient Roman custom. After victory in battle, Roman soldiers erected a trophy pole (or tropaeum, from the Greek “tropaion”, source of English “trophy“) on which they hung vanquished foe’s armor and weapons. The plant’s round leaves reminded Linnaeus of shields, and its flowers of blood-stained helmets (Perry, 1972).  

During Victorian times, the plant was popular in bouquets and table arrangements. In the language of flowers, nasturtiums symbolized patriotism and were known as the “flower of heroes” (Donabella, 2015). 

The striking, unusual-shaped flowers have captured the imaginations of artists over the years. Monet planted many nasturtiums in his garden at Giverny, and he celebrated them in his painting “Nasturtiums in a Blue Vase”. The Dutch artist Jan Voerman painted the still life “Nasturtiums” in 1894, featuring three pots of nasturtiums in blue vases. This painting was the inspiration for Isabella Stewart’s Courtyard Garden in Brookline, MA. This garden features long, trailing vines of nasturtiums growing from the balconies in the courtyard of her home, which is now a museum. Stunning photos of these hanging nasturtiums taken by Museum Horticulturist Jenny Pore can be seen at https://www.gardnermuseum.org/blog/elevation-nasturtium-plate-palace-garden. A visit to this museum in April, when the nasturtiums are in full bloom, would be a delight.

Nasturtiums are well known for their culinary and medicinal uses. Both leaves and flowers are edible. The leaves are rich in vitamins A, B, & C and contain compounds that boost the immune system and protect against carcinogens (Sams, 2025). The leaves can be steamed as a vegetable, tossed into salads, or blended to make a delicious pesto. The flowers make perfect cups to hold cheese or guacamole sitting atop a nacho chip. They can be used as a garnish, tossed into a salad, or added to a vinegar. They are a beautiful addition that brightens any dish or drink. The seeds and the young buds can be pickled and used as capers. The seeds can also be ground and used as pepper, which was done during World War II due to a shortage of black pepper at the time.

Nasturtiums are easily grown from seed. There are vining and mounding species (Belsinger, 2016) in a range of jewel-like colors. In my USDA Zone 9a garden, nasturtiums bloom from late winter to early spring. They are definitely not fond of our Texas summer heat. In cooler zones, their peak bloom comes in late spring to summer. They are an annual herb in most USDA Zones but can be perennial in Zones 9-11. They prefer sun and bloom better when not overfed (Schlosser, 2006). The bright colors, pollen, and nectar of nasturtiums attract pollinators. They also deter aphids and cabbage moths in the vegetable garden. This is an herb that I intend to plant in my winter garden in the fall.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Photo Credits: 1)Nasturtium flowers and leaves (USWS Alaska, Public Domain, Wikimedia Commons); 2) Jan Voerman’s “Nasturtiums” (Public Domain, Wikimedia Commons); 3) Hanging Nasturtiums Courtyard Display, 2021, Isabella Stewart Gardner Museum, Boston (Jenny Pore); 4) Nasturtium salad (Wikimedia Commons); 5) Nasturtium seeds (Sanja Acharya, Wikimedia Commons).

References

Belsinger, Susan & Arthur Tucker. 2016. The culinary herbal: growing & preserving 97 flavorful herbs. Portland, OR: Timber Press. 

Crocker, Pat. 2018. The herbalist’s kitchen: cooking and healing with herbs. New York: Sterling Epicure.

Donabella, Donna. 2015. Flower tales: nasturtiums. Accessed 7/10/25.  https://gardenseyeview.com/2015/02/16/flower-tales-nasturtiums/

Perry, Frances. 1972. Flowers of the world. New York: Galahad Books. 

Pore, Jenny. 2022. The elevation of the nasturtium: From plate to palace garden. Accessed 7/21/25. https://www.gardnermuseum.org/blog/elevation-nasturtium-plate-palace-garden

Sams, Tina. 2025. Nasturtiums—more than just a pretty face. Essential Herbal Extra: July-August 2025.

Schlosser, Katherine K., ed. The Herb Society of America’s essential guide to growing and cooking with herbs. Baton Rouge, LA: Louisiana State University Press.

Maryann is a member of The Herb Society of America’s Texas Thyme Unit in Huntsville, TX. She is a Texas Master Gardener and a certified Native Landscape Specialist with the Texas Native Plant Society and has received The Herb Society’s Nancy Putnam Award for Excellence in Horticulture. She lectures and writes about herbs and plants and does herb training for several Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.