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Nasturtium leaves are small to medium in size and are round and broad in shape, averaging 5-15 centimeters in diameter. The flat, bright green leaves are waxy, pliable, have a few veins running throughout, and are connected to a central stem. In addition to the leaves, Nasturtium plants are trailing vines and are known for their bright yellow, orange, and magenta blooms. Nasturtium leaves are tender with a slightly sweet, green, tangy, and peppery taste. The richer the soil the plants are grown in, the more pungent the leaves and stems will taste.
Seasons/Availability
Nasturtium leaves are available spring through early fall.
Current Facts
Nasturtium leaves, botanically classified as Tropaeolum majus, grow on an herbaceous flowering plant and are members of the Tropaeolum family. The name “nasturtium” comes from the Latin words for nose (nas), and tortum (twist), which essentially translates to “twisted nose.” Many believe it was named for the reaction on a person’s face after biting into the peppery, bittersweet leaves. Nasturtiums are popular home garden plants, and the leaves can be used to add a peppery kick in many culinary dishes. In addition, a unique trait of Nasturtium leaves is that they are superhydrophobic, meaning the leaves contain waxy nanostructures that prevent water from absorbing through the top of the leaf. This process also cleans the leaf because as the water drops off, it removes dirt and debris allowing the leaf to have a clean surface to continue photosynthesis.
Nutritional Value
Nasturtium leaves are an excellent source of vitamins A, C, and D, beta-carotene, iron, manganese, and flavonoids.
Applications
Nasturtium leaves are best suited for raw preparations and add a spicy or peppery flavor to dishes. They can be chopped and shredded into salads, used as the base for pesto, or chopped and combined with softened cheeses for spreads. The leaves can also be used as garnish atop savory muffins, mixed with chives in potato salads and omelets, and stuffed with rice and herbs for a take on Greek dolmas. Nasturtium leaves and blossoms can be added to a vinegar solution with a clove of garlic and left for four to five weeks to create a hot, pungent vinegar for salad dressings. They are also commonly boiled and used in tea. Nasturtium leaves pair well with aromatics such as garlic, chives, and onions, pine nuts, Dijon, dill, parsley, tarragon, capers, lemons, beets, microgreens, spinach, potatoes, and parmesan cheese. Nasturtium leaves will keep up to five days when stored fresh in a sealed plastic bag in the refrigerator.
Ethnic/Cultural Info
In South America, Nasturtium leaves have been used throughout the Andes as an herbal disinfectant, diuretic, and antiseptic to help reduce symptoms of chest congestion, wound care, and as a peppery pest repellant. The leaves were also believed to be used by the Incas as a medicinal herb and as an addition to salads.
Geography/History
Nasturtium varieties today are descendent of two species native to Peru on the Western coast of South America. These species found their way to Europe via Spanish conquistadors. The long trailing vines that we are familiar with today were developed by a Danish botanist from the small plants brought to Europe. Nasturtiums were seen in the United States as early as 1759 and were planted in Thomas Jefferson’s Monticello garden. Nasturtium leaves can be found at specialty markets in Europe, regions of South America, and in the United States in California, Virginia, Pennsylvania, and Hawaii.
Seas Greens…Nasturtium leaves are small and round, typically 5-15 centimeters across, with a waxy and pliable texture. These tender leaves offer a distinctive peppery and slightly tangy flavor, which intensifies when grown in richer soil. Nasturtium plants are trailing vines that also feature striking yellow, orange, and magenta blooms, adding both vibrant colors and unique taste to culinary dishes.
Nasturtium leaves pair well with microgreens and offer a spicy, peppery flavor that complements salads, pestos, or cheese spreads. Their versatility extends to garnishing savory dishes, infusing vinegar, or even being brewed into tea. They can also be used in Greek-style dolmas or paired with ingredients like chives, lemons, and parmesan cheese. For optimal freshness, store them in a sealed plastic bag in the refrigerator for up to five days.
From Earth Made Greens…Nasturtium leaves are not only culinary delights but also quite remarkable. They are superhydrophobic, meaning their waxy nanostructures repel water, preventing absorption through the leaf’s surface. This trait also serves to clean the leaves, as water droplets carry away dirt and debris, allowing an unobstructed surface for photosynthesis. Packed with vitamins A, C, and D, along with beta-carotene, iron, manganese, and flavonoids, they offer both nutrition and natural charm.
Seas Greens
Vista, CA
Nasturtium varieties originated from two species native to Peru on the Western coast of South America. Spanish conquistadors brought these plants to Europe, where their trailing vines were cultivated by a Danish botanist. Introduced to the U.S. by 1759, nasturtiums were even grown in Thomas Jefferson's Monticello garden. Their leaves are now available in specialty markets across Europe, parts of South America, and U.S. states like California, Virginia, Pennsylvania, and Hawaii.
Seas Greens
Vista, CA
Nasturtium leaves have historically been used in South America, particularly throughout the Andes, for their herbal properties. They served as a disinfectant, diuretic, and antiseptic, aiding in chest congestion relief, wound care, and even as a peppery pest repellant. The Incas are believed to have utilized these leaves both as a medicinal herb and as an ingredient in salads.
Tamer Harpke
4901 SW. 73rd Ave., Davie, FL 33314
+13055283777
Nasturtium leaves are edible and valued for their tangy, peppery flavor, making them a unique addition to salads and garnishes. These small to medium-sized leaves are typically 5-15 centimeters in diameter and feature a waxy, pliable texture with a few veins. The vibrant plants also produce brightly colored blooms, and their flavor becomes more pungent when grown in nutrient-rich soil.
Central Markets & Fisheries Organization S.A. / Farmers Market
Tzon Kennenti, Agios Ioannis Rentis
contact@okaa.gr
Nasturtium leaves are versatile and add a spicy, peppery kick to many dishes. They can be chopped into salads, blended into pesto, or mixed with cheeses for flavorful spreads. In Greek cuisine, they can even be stuffed with rice and herbs like dolmas. They also pair beautifully with aromatics, pine nuts, spinach, and parmesan. Stored properly in a sealed bag in the fridge, these leaves can stay fresh for up to five days.
Romeo Coleman
+18054317324
805cffarms@gmail.com
From Coleman Family Farms..Nasturtium leaves are botanically classified as Tropaeolum majus and belong to the Tropaeolum family. Their name originates from Latin, meaning "twisted nose," inspired by the facial expression often made after tasting the peppery, bittersweet leaves. These leaves are unique because they are superhydrophobic, featuring waxy nanostructures that repel water, keeping the surface clean and aiding photosynthesis while also boosting culinary dishes with their distinct peppery flavor.
1500 Pike St, Seattle
(206) 535-7562
Nasturtium Leaves spotted at Pike Place Market. A local delicate addition to any summer salad!..Nasturtium Leaves: The nasturtium plants, native to Peru, were introduced to Europe by Spanish conquistadors. Their iconic trailing vines were cultivated by a Danish botanist. By 1759, nasturtiums had made their way to the U.S., where they were planted in Thomas Jefferson's Monticello garden, adding historical significance to their culinary and ornamental appeal.
Nasturtium Leaves spotted at George's at The Cove. Tomato, Goosebery, Nasturtium "Leaves, Flowers, and Ice".......Nasturtium Leaves were traditionally utilized in the Andes for their medicinal properties, serving as a disinfectant, diuretic, and antiseptic. They were used to alleviate chest congestion, aid in wound care, and even repel pests. The Incas also incorporated these peppery leaves into salads, blending their culinary use with their herbal benefits.
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