The Latin Tropaeolum translates to “Nose Twist,” as Nasturtium has a strong peppery smell.
Common Names: garden nasturtium, Indian cress, monks cress
Latin Name: Tropaeolum majus
Plant Family: Tropaeolaceae
Parts Used: Flower, leaf, seed
Habitat: Native to Peru; flourishes in sunny sites
Actions & Constituents: All parts appear to be antibiotic, but the constituents are unknown; glucocyanates, which give it a peppery taste, have been linked to lower risks of heart disease, diabetes, and cancer. It is also full of vitamin C.
Uses: An infusion of the leaves may be used to increase resistance to bacterial infections, as well as clear nasal and bronchial congestion. Can be used externally as an antiseptic wash. Most commonly, nasturtium makes an excellent salad vegetable.
How to Prepare: Can be eaten raw or prepared into a tea