This dwarf nasturtium variety is noteworthy because it holds a multitude of edible flowers above its rounded foliage. The flowers and leaves can be added to salads to impart a peppery flavor. This half-hardy annual mix grows orange, yellow, crimson, and apricot flowers.
Ideal for containers and pollinator-friendly!
Soak seeds in water for 12 hours before planting to speed up germination. If beginning indoors, peat pots can help prevent root damage during transplanting.
Sow seeds directly into garden soil one week after the last frost (in our area, that's around May 15). Plants prefer average, moist soil. Keep soil evenly moist until germination. Once seedlings are 3 inches tall and have several sets of leaves, thin to every 8–12 inches. Water during dry spells, but do not fertilize, as this will promote more foliage than flowers.
Nasturtium seed saving is almost as easy as collecting the seeds! Wait for seeds to drop from the plants and pick them off the ground, or harvest green seeds by cutting them from the plant once flowers have dried. Just spread the seeds on a paper plate or paper towel, then leave them until they're completely brown and dry. Ripe seeds will dry within a few days, but green nasturtium seeds will take much longer. Don't rush the process! Store in a cool, dry place for three to five years.