Nasturtium

Nasturtium is the herb derived from the leaves, stems, and flowers of various species of the genus Tropaeolum in the Tropaeolaceae family. The seed pods can also be used as a spice. There are approximately 90 species, but the two most widely used in cooking are:

Tropaeolum majus (the most popular) Tropaeolum minus

CLASSIFICATION:

KINGDOM: Plantae
CLADE: Tracheophytes
CLADE: Angiosperms
CLADE: Eudicots
CLADE: Rosids
ORDER: Brassicales
FAMILY: Tropaeolaceae
GENUS: Tropaeolum

REGION OF ORIGIN: The Andes. Nasturtium originated in the diverse microclimates and rich soils of the Andean Mountain Range, reaching across parts of Chile, Bolivia, Peru, Ecuador, and Colombia.

PART & COLOR: Many parts of the plant can be used. The flat, fan-like leaves are light green with a distinctive central vein system. The stems can be used similar to chives. The edible flowers come in many beautiful shades of yellow, orange, and red. The pale green seed pods are smooth with wide ridges, but wrinkle and turn grayish brown when dried.

HARVEST: Nasturtiums are climbing herbs that are typically grown as annual plants in most climates. They offer continual harvesting throughout the growing season, generally from late spring to early autumn. The leaves can be clipped immediately as their flavors are most intense when young and tender, before the plant starts to flower. The flowers should be plucked in the morning when their petals are fully open. As the season progresses, the flowers fade and the seed pods form. They are best harvested as soon as they mature, when still green and soft, right before turning brown.

AROMA & FLAVOR PROFILE

Nasturtium’s various parts share similarities, but each also provides a unique spin on its flavor. The leaves have a peppery warmth, herbal freshness, and slight mustardy tang. They’re more bitter than the other parts. The blossoms have a similar heat but with a nectarous element and a little citrus zest. The spice of the stems seems to bite a bit more than the flowers or leaves, kind of like a radish. The seed pods have the strongest pungency, akin to capers, that leaves a lingering warmth on the tongue.

In all its forms, nasturtium's spice is unique for an herb. It combines freshness with sharpness, crispness with sweetness. This is a versatile plant that can help a dish capture the soul of a garden in full bloom.

CULINARY USES

Raw nasturtium leaves give a lively zest to salads, sandwiches, and pesto. They pair nicely with seafood, particularly as a striking, edible garnish for ceviche or grilled fish. They can also be sautéed, which mellows their peppery quality and makes them earthier. The flowers add an attractive and flavorful twist to salads, soups, and desserts. They can also be used to infuse vinegar, oil, butter, and honey with lovely flavors and colors. The seed pods can be eaten raw and are best when young, light green, and soft. They are often pickled like capers to uplift sauces, dressings, marinades, and charcuterie boards.

Nasturtium's originality and singular appearance are gaining momentum in modern cuisine everywhere.

OTHER NAMES

English: nasturtium
Spanish: capuchina, taco de reina
Portuguese: capuchinha
French: capucine
Italian: nasturzio
German: Kapuzinerkresse
Dutch: oost-Indische kers
Czech: lichořeřišnice
Hungarian: sarkantyúka
Greek: tropaíolo
Danish: nasturtium, tallerkensmækker
Norwegian: blomkarse
Swedish: blomsterkrasse
Finnish: koristekrassi
Polish: nasturcja
Turkish: latin çiçeği
Hebrew: kova ha'nazír
Arabic: al-kabūsin 'abū khanjar
Persian/ Farsi: gol-e lāden
Swahili: nasturtium
Russian: nasturtsiya
India
- Bengali: nasturtiam
- Hindi: nastartiam
- Gujarati: nāsturṭiyam
- Marathi: nastartiam
- Sanskrit: carmapushpi
- Tamil: nastārṭiyam
Sri Lanka (Sinhala): nastərṣiyam
Burmese: nastatiam
Thai: dǭkmāichīn
Cambodia (Khmer): phka rṃḍūl
Vietnamese: hoa đăng tiêu
Malay: bunga cina
Indonesian: kembang sepatu
Filipino: nastursiyum
China
- Mandarin: jīn liánhuā
- Cantonese: gam lin faa
Korean: hallyeonhwa
Japanese: nasutachiumu

NUTRITION FACTS

CHEMICAL COMPOSITION

Nasturtium derives its peppery bite, less common for an herb, from a chemical makeup similar to mustard, horseradish, and wasabi. It belongs to the same order as these famous crucifers but to a different family. So it's a distant relative, yet nasturtium retains a similar composition from their evolutionary divergence all those eons ago.

Aroma & Flavor Compounds

Isothiocyanates [phenethyl isothiocyanate (PEITC), benzyl isothiocyanate (BITC)]
- Culinary: These pungent compounds are responsible for nasturtium's characteristic heat and sharpness.
- Medicinal: Potent antioxidant, anti-inflammatory, and antimicrobial properties.
Volatile Oils
- Nasturtium also contains a variety of volatile oils, including terpenes and other aroma compounds, that contribute to its unique fragrance and flavor complexity. These oils, released when the plant is crushed or cooked, release a range of aromas, from fresh and green to sweet and floral.

Other Phytochemicals

Glucosinolates (glucotropaeolin)
- These sulfur-containing compounds are the precursors to isothiocyanates. When plant tissue is damaged (by chewing or cutting), glucosinolates are broken down by the enzyme myrosinase, which releases the volatile isothiocyanates.
Flavonoids
- Culinary: Contribute to the vibrant colors of nasturtium flowers
- Medicinal: Potent antioxidant and anti-inflammatory properties.
Carotenoids
- Culinary: Found in nasturtium leaves and flowers, these pigments give the plant its yellow, orange, and red hues.
- Medicinal: Potent antioxidants with potential anti-inflammatory and anticancer properties.

Notes

Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the nutrition facts above, this section focuses on the compounds most responsible for a spice or herb's unique culinary and medicinal properties.
Keep in mind that chemical composition can vary, mainly in proportion and concentration, but it is possible for certain compounds to be entirely absent. In fact, these variations are the reason for differences in quality. This is why spices are typically graded by measuring the levels of key compounds that directly contribute to aroma, flavor, and color.
Composition variation (and hence, quality) is affected by plant part, variety/ cultivar, age/ freshness/ ripeness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, roasting). A magnificent spice is thus a celebration of a complex journey, shaped by natural forces and human ingenuity.

MEDICINAL BENEFITS

Nasturtium has a long history of use in the ancient medicine systems of the Andes regions of South America. This versatile plant holds a wealth of isothiocyanates, flavonoids, and vitamins, which give its traditional uses scientific backing.

Antimicrobial & Immune Support
- Nasturtium has been traditionally used to fight infections and boost immunity. Studies have shown that its isothiocyanates exhibit strong antimicrobial properties against various bacteria and fungi, supporting its traditional use as an infection fighter and wound healer. The high vitamin content of nasturtium may also contribute to a healthy immune response.
Respiratory Health
- Isothiocyanates have decongestant properties that can help clear mucus and open up airways.
Antioxidant & Anti-inflammatory Action
- Nasturtium is packed with antioxidants that also have anti-inflammatory action, including isothiocyanates, flavonoids, carotenoids, and vitamin C.
Hair Health
- Some studies suggest that nasturtium extracts may promote hair growth and improve scalp health.
Urinary Tract Health
- Its traditional use as a diuretic and its antimicrobial properties may support urinary tract health.

Important Considerations

Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of nasturtium's medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so keep in mind that standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Nasturtium should not be considered a replacement for conventional medical treatments, and while it is generally safe for most people, it is critical to exercise moderation and consider potential interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices and herbs for medicinal purposes.

ALTERNATIVE USES

Here are some of nasturtium’s most popular alternative use cases:

Wound Healing
- Nasturtium has been traditionally used to treat minor wounds, skin infections, and respiratory ailments due to its antimicrobial properties. The leaves and flowers were often crushed and applied topically or consumed as an infusion to promote healing and fight infections.
Hair & Scalp Health
- In some cultures, nasturtium infusions or extracts were used to promote hair growth and improve scalp health. Its potential stimulating and antimicrobial properties may contribute to these traditional uses.
Companion Planting
- Nasturtium's strong scent and vibrant colors can attract beneficial insects like pollinators and predatory wasps, while repelling pests like aphids and whiteflies. It's often planted alongside vegetables and fruits to enhance their growth and protect them from pests.
Natural Fertilizer
- Nasturtium's rapid growth and ability to accumulate minerals from the soil make it a valuable addition to compost piles or used as a green manure to enrich the soil.
Cosmetics & Skincare
- Nasturtium's antioxidant and anti-inflammatory properties have piqued interest in its potential for skincare products. Research is exploring its use in formulations to soothe irritated skin, protect against environmental damage, and promote a healthy complexion.
Natural Dye
- The vibrant flowers of nasturtium can be used to create natural dyes, yielding a range of yellow, orange, and red hues. This offers a sustainable and eco-friendly alternative to synthetic dyes in textile and craft applications.

Disclaimer: While nasturtium shows promise in these areas, it's important to manage expectations. Its effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

Nasturtium, with its peppery leaves and blossoms, offers a special culinary experience. However, when fresh nasturtium is unavailable several substitutes can provide similar peppery notes or visual appeal.

For the Leaves

Watercress
- A top choice with a similar peppery, slightly bitter flavor. Ideal for salads, sandwiches, or as a garnish.
Arugula
- Offers a peppery bite but with more pronounced bitterness and earthy undertones. Works well in salads, pizzas, and as a base for grilled meats or fish.
Radish Sprouts
- Provide a spicy, radish-like flavor, reminiscent of the peppery bite in nasturtium leaves. Excellent in salads, sandwiches, or as a topping for soups and stews.
Mustard Greens
- A bolder option with a pungent, mustardy flavor. Best used in cooked dishes like stir-fries or as a braised green, offering a similar heat level to nasturtium leaves.

For the Flowers

Borage Blossoms
- These star-shaped flowers have a subtle cucumber-like flavor and can add a touch of elegance to salads and desserts, mirroring the delicate sweetness of nasturtium blossoms.
Calendula Petals
- These bright yellow or orange petals offer a similar visual appeal to nasturtium flowers and have a slightly bitter, peppery flavor. They can be used to garnish salads, soups, or rice dishes.
Pansy or Viola Flowers
- These edible flowers offer a variety of colors and a mild, slightly sweet flavor, providing a visually pleasing alternative to nasturtium blossoms.

For the Seeds

Capers
- A great substitute for nasturtium seeds, offering a similar tangy and briny flavor when pickled. Ideal in salads, sauces, or garnishes to mimic the punchy bite of nasturtium seeds.
Mustard Seed
- Another option with a pungent, spicy flavor, mustard seeds can replicate the peppery heat of nasturtium seeds in pickles, dressings, or spice blends.

For the Stems

Chives
- These slender, onion-flavored stems offer a mild heat similar to nasturtium stems. Perfect for garnishing soups, salads, or as a flavorful addition to sauces.
Green Onion (Scallions)
- With a slightly stronger flavor than chives, green onions provide a peppery, fresh bite, making them an excellent substitute for nasturtium stems in a variety of savory dishes.

Notes

Incomplete Substitution: All spices and herbs are too complex to match exactly, so it's crucial to consider the specific characteristics you aim to replicate, such as certain aspects of its flavor, aroma, texture, or color.
Quantity Adjustment: Start with a small amount of the substitute and adjust to taste, as it won't be a perfect 1:1 exchange for the original's flavor or potency.
Context: Consider the dish you're making and how the substitute's entire flavor profile will merge with other ingredients. Each alternative brings its own properties that will influence the final dish differently.
Experimentation: Playing with substitutions is a great opportunity to explore how tastes and aromas interact. If you approach it with an open mind, you may really enjoy the process of fusing new flavors, and make some amazing discoveries along the way.

A BRIEF HISTORY

First, a quick note on etymology. Nasturtium gets its name from its peppery flavor that can make you wrinkle your nose - it is derived from the Latin words "nasus" (nose) and "tortus" (twisted). Its pungency was linked to the mustard family early on, though it is a more distant relative. It even lended its name to the scientific classification of true watercress (Nasturtium officinale) due to their similarities. It was common for early naming conventions to group plants by culinary or sensory traits, which is why both plants share a common identity despite their botanical differences.

Now to the origin story. Nasturtium was born in the Andes. It was in the gorgeous mountains of South America that the Incas first cultivated nasturtium. To their civilization, it was an important ornamental plant, medicine, and culinary herb. Then in the late 16th century, Spanish conquistadors encountered the vibrant plant as they explored the Andean region. They were intrigued by its vivid flowers and the unique spice of its leaves and seeds. In the 1570s, the Spanish botanist Nicolás Monardes became the first European to properly document and popularize nasturtium’s properties. The plant was soon adopted across Europe. It became a favorite in the elaborate gardens of the Renaissance, prized for its beauty and versatility in the kitchen. Herbalists recommended it as a natural antiseptic and to boost the immune system. Every part of the plant was used in various remedies.

In the Victorian era, the language of flowers became popular. Assigning symbolic meanings to plants based on their history and appearance allows plants to serve as mediums for expressing concepts and emotions. Nasturtium was tied to patriotism and conquest due to its history with the Spanish explorers. It also visually represented victory in battle - the round leaves resembled shields and the colors of the flowers were reminiscent of blood-stained swords.

As the colonial empires of Europe spread, so did the cultivation of nasturtium. It thrived in both the gardens and the wilderness of North America. In organic gardening, it’s a great companion plant as it can attract beneficial insects and repel pests. Its ease of cultivation, requiring little more than sunlight and moderate water, also helped it gain popularity across the continent.

Nasturtium remains resilient and versatile. It thrives in a wide range of environments and is celebrated for its dual role as both an ornamental and edible plant, its beauty and utility equally valued.

Nasturtium

AROMA & FLAVOR PROFILE

CULINARY USES

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