My nasturtiums are getting their second wind. The plants are flowing over the walkways in the backyard and climbing up the trellis among the dead cucumber vines.

The entire plant is edible. Flowers, leaves, stems, and even the seeds. Some folks say they make faux capers from the seeds. I’ve never tried that.

The taste of nasturtiums is reminiscent of the bite of a radish or even horseradish, yet different. I’ve added the leaves and blooms to salads, but mostly I nibble on the plants when I’m out in the garden.

Nasturtiums come in a variety of colors. I have deep red, orange, and yellow. I adore their leaves because water will pond up on them and shine like a diamond. Some grow as large as my hand.

Nasturtiums can also be used medicinally. The leaves, blooms, and seeds have properties similar to antibiotics.

Corie made us a few jars of nasturtium tincture a couple of years ago. When the whole family took sick during the winter we all dosed ourselves with the medicine. Let me tell you the tincture was one of the vilest things I’ve ever tasted! But it did seem to help me feel better.

It’s hard for me to pick a favorite flower because I love so many, but there’s no question nasturtiums would be at the top of the list for their great beauty and usefulness.

Last night’s video: Delicious Tomato Pie – Matt LOVED It! (And More Old Photos)

Tipper

Subscribe for FREE and get a daily dose of Appalachia in your inbox