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If you tend to check your garden often to see what might have bloomed in the last hour or so, then plant some nasturtiums. They are constantly offering up new blossoms. Unlike most annuals, which are uni-coloured, a single nasturtium plant produces flowers in red, orange, burgundy, pink, gold, yellow and various shades of each colour. The leaves are round and resemble miniature lily pads.

Nasturtiums are annuals but if the climate is warm year-round, they bloom indefinitely. They like the sun. They need good drainage. They survive in poor soil. They like to be watered about once a week. The more you pick them, the more blossoms they produce. Could there be a more perfect plant? 

There is a small restaurant in Toronto that grows nasturtiums in window boxes. The chef adds the blossoms and leaves to summer salads and he floats singular blossoms in large shallow bowls of chilled soup.   We have made nasturtium butter - the petals and the leaves taste like spicy pepper - by chilling a few blossoms; chopping them and adding them to whipped butter for drizzling over steamed vegetables, or even fish.  Nasturtium petals also look and taste wonderful in spreads and dips. The entire nasturtium plant is edible and delicious and the best part -- they have ten times the vitamin C of lettuce.

Try making nasturtium vinegar.  Place a handful of blossoms in a clear bottle and cover with hot (not boiling), white wine vinegar.  Once cooled, you can strain out the wilted blossoms; replace them with fresh ones and stand the bottle on your kitchen shelf.  A beautiful bottle filled with nasturtium vinegar also makes a creative gift for a friend who enjoys cooking.  If you are into juicing, throw a bunch of nasturtium leaves and stems into the juicer with carrots, peppers, apples or anything else you like and remember to garnish your Bloody Marys or Caesars with nasturtium blossoms too. 

Nasturtiums originated in South America. The Peruvian Indians used the leaves as a tea to treat coughs, colds and the flu, as well as menstrual and respiratory difficulties. Being high in vitamin C, nasturtiums act as a natural antibiotic, and as such were used topically as a poultice for minor cuts and scratches. Nasturtiums are also used in Ayurvedic medicine. The leaves are rubbed on the gums to stimulate and cleanse them. Because of its origins, early English herbalists referred to nasturtiums as "Indian cress."

If you prefer not to eat your nasturtiums, they are absolutely gorgeous in mixed bouquets, or, arranged "posy" style in small vases or even short drinking glasses.  We like to float whole blossoms in a crystal bowl filled halfway with water.  Add a single blossom to each goblet of water at your dinner table.  Float them in your bath water.

Wear a fiery orange nasturtium flower in your hair (if you're a brunette), or a pink one (if you're a blonde) and remember that red looks good on everyone.  Include a leaf or two for contrast.  The hinged hair clips we all use these days make it easy to wear flowers in our hair.  Nasturtium blossoms appear delicate but they are very durable and don't wilt as quickly, when picked, as many other flowers.

Now, if you'll excuse me, I have to go and check my nasturtiums.  The last time I looked, eleven buds were ready to open.  Happy summer everyone! 

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