Get More: Nasturtium

I went a little wild with nasturtiums this season. Bloody Mary variety. Empress of India. A few others I just had to try. But where I found my sweet spot was with the trellising nasturtium — a plant that does not ask for attention. It just grows. Through heat, through rain, through weeks of neglect. I have about five feet of pure abundance in one field that I have barely touched in months, outside of harvesting the leaves and flowers.

That kind of self-sufficiency provides a delicate value

The leaves

Nasturtium leaves are one of the more underutilized things we grow. Peppery, round, bright — they hold up like a green with actual backbone. We pack them and offer them to guests as a substitute for watercress, and that swap works beautifully. The key to appreciating what grows is appreciating all of it, not just the pretty parts.

Nasturtium leaves are also rich in vitamin C, iron, and natural antibiotic compounds. Historically used in herbal medicine, they have antimicrobial properties and have been studied for their role in respiratory and immune support.

The flowers

Fresh nasturtium flowers have a spicy, peppery bite that surprises people who expect something mild and decorative. They pair naturally with zesty greens like arugula and mustard, hold their own in fruit dishes, and bring something unexpected to rice and grain bowls.

Dried, they shift entirely. The heat pulls back and what remains is a concentrated botanical essence — floral, earthy, slightly warm. Incredible in baked goods and herbal tinctures.

Get some

We are currently selling fresh nasturtium flowers and leaves, upon request. Be on the lookout for our 4oz containers of dried nasturtium flower and trailing seeds.

This plant earned its place on this farm. We think it will earn one in your kitchen too.