COMMON NAME:  nasturtium
GENUS: Tropaeolum
SPECIES: T.major; T. minor
FAMILY: Tropaeolaceae
BLOOMS: summer
TYPE: annual
DESCRIPTION:  Very colorful, five-petaled blossoms grow on short or trailing plants. The leaves are round and attractive. Blossom colors include red, pink, and yellow and hues in between.
CULTIVATION:  Nasturtiums are very adaptable and can grow in poor soils and under drought conditions. They need well-drained soil and plenty of hot sunshine.

The genus name, Tropaeolum, is from a Greek word meaning “to twine” and is descriptive of the growth habit of many species within this genus. Another possible explanation of the origin of this name is the Greek word for the trophy,tropaion, for to some people the flowers looked like a Roman helmet or round shield.
T. minor first found growing in Mexico and Peru, has been in cultivation since the middle of the sixteenth century.Nicolas Monardes, a physician from Seville who wrote the first herbal about New World plants {Joyfull Newes Out of the Newe Founde Worlde}, introduced nasturtiums to England in 1574. He called them Flowers of Blood, a translation of their Spanish name. Because of the tartness of the leaves, the English called this new plant Indian cress. Its larger cousin, the T. major, was not introduced to the garden until over a hundred years later. Other common names included canary flower, yellow larkspur, and lark’s heel.
The name nasturtium is from Latin words meaning “nose twister.”
Nasturtiums have been used extensively for their taste and medicinal value. Sailors took barrels of pickled seeds on long voyages and ate them to combat scurvy. The pickled seeds were eaten like capers. Eating nasturtium blossoms was said to soften the muscles, or keep them from getting stiff. Oil from the seeds was rubbed on the body after exercising for this same purpose.
Eating nasturtiums is still popular today. The leaves can be eaten raw in salads, and the blossoms serve as colorful holders for dips or sandwich fillers.

To make Stuffed Nasturtiums, mix together 8 ounces of cream cheese, one small can of drained crushed pineapple, and 1/4 cup of chopped pecans {or walnuts}.
Form this mixture into small balls and carefully stuff each ball into a large, firm nasturtium blossom.