FREE: Edible Nasturtium 'Empress of India'

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Nasturtiums are loved for their rich, saturated jewel-toned colors. They are fast and easy to grow and, in fact, do best with a little neglect. There are varieties for almost every gardening purpose: bushy plants for borders and edges, trailing plants for walls and containers and climbers to add dramatic height in a garden. The leaves and flowers are edible, with a peppery tang, and even the seed pods are used as a substitute for capers. They are great companion plants as well. Nasturtiums help deter aphids, whiteflies, squash bugs, cucumber beetles and other pests. Plant them with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. They come in vibrant colors, or muted tones-variegated leaves or plain-and some are fairly dwarfed while others can be used as a vine, climbing five foot or more.

Cheat Sheet
1. Flowers are edible with a peppery taste,
2. Fast and easy to grow
3. Can be grown in the garden or in a container or hanging basket
4. Available as a dwarf plant or climbing vine
5. Deter bugs
5. Good companion plant for tomatoes, cucs, cabbage, radishes
6. Poor soil conditions, lots of sun,
7. Too much shade will give you mostly leaves
8. Nick and soak overnight
9. Start indoors 2 weeks before you are going to plant
10. Moonlight pastel yellow vine
11. No fertilizer
12. Water once a week
13. If they start dying in summer heat, cut back and they will rebloom in fall

14. If starting inside, use peat pots
Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. Their sweet, peppery taste adds to the enjoyment. Plus, it's not just the flowers and buds that are packed with a zippy flavor; the young leaves are tender and edible as well. Nasturtiums are popular with chefs and home gardeners because their colorful flowers not only dress up a plate, they're high in vitamins A, C (10 times as much as lettuce), and D.