Nasturtium large – Tropaeolum majus L.

The name of the plant comes from the Latin word ‘trophae’ – a small trophy, a helmet-shaped flower and thyroid leaves.

Nasturtium has long been used in cooking. Fresh leaves, solid flower buds, immature green seeds are characterized by a sharp taste; They are used as a seasoning for salads, meat, vegetable and egg dishes. Flower buds and green fruits are marinated with dill and vinegar to replace capers. Blossoming flowers are used as a garnish. In New Zealand, fresh leaves are used as a vitamin salad and for obtaining vitamin extracts.

Nasturtium is very decorative. Tall creeping shapes serve for decoration of balconies, hedges, undersized ones for planting in groups, for curbs, stony areas.