Natty Nasturtiums

Such a classic old fashioned Grandma garden flower, nasturtiums are at their best right now! Originating in Peru, they grow happily in most frost free areas and have almost weedy tendencies in many places as they self-seed reliably and profusely. There are trailing and clumping varieties and both provide great ground cover with pretty flowers so I mostly leave mine where they come up, and am quite happy for them to wind their way around some of the larger veggies.

The round leaves are super hydrophobic (water repellent). When water lands on the leaf it immediately springs up and makes a domed droplet, leaving the rest of the leaf dry. This is known as the ‘lotus effect’, because lotus leaves were previously thought to be one of the driest surfaces on earth. Recent studies have shown that nasturtiums may surpass them though. It’s all down to the tiny ridges caused by veins on the surface of the leaf. Butterflies have a similar texture on their wings to help them dry off and fly, and as with most of the good stuff in nature, scientists are working hard to copy it.

Nasturtiums are also edible! The leaves are peppery like cress, and the flowers a little less so. If they’re too spicy for your taste though, pluck a flower and suck the nectar out of the bottom for a sweet treat. The seeds are also often pickled as ‘poor man’s capers’ but I haven’t tried them. I’d rather just have more flowers next year!