Nasturtium (Greater Nasturtium, Indian Cress)

Nasturtium (Greater Nasturtium, Indian Cress)
Tropaeolum majus L.
Family Tropaeolaceae

Description of Nasturtium

Nasturtium (Greater Nasturtium) is an annual or perennial (in greenhouses) herbaceous plant, 20–250 cm tall. Stems are succulent, fleshy, branched, creeping or ascending, slightly climbing, up to 2.5 m, smooth. Leaves are alternate, long-petioled, peltate or rounded, 3–7 cm in diameter, entire-margined, bright or dark green, with 10 blunt veins. Flowers are large, 2.5–4 cm, bisexual, orange, yellow or red, with fringed petals and a spur (2.5 cm), located in the leaf axils. Fruits are three-lobed capsules, splitting into wrinkled segments, containing 1–3 seeds. Flowering from June until frost, fruiting from August. Varieties: 'Alaska', 'Gleaming', 'Tom Thumb'. Propagates by seeds (sprouts after 13–15 days). Dwarf nasturtium (Tropaeolum minus) is used similarly.

 

Habitat and Ecology of Nasturtium

Nasturtium is native to South America (Peru, Colombia, New Granada). It is cultivated in hot and temperate climates: Europe, southern Russia, the Caucasus, Central Asia, North America, Australia. Used as an ornamental plant for borders, balconies, hedges, rockeries. Prefers sunny areas, loose, moderately fertile soils (pH 6.0–7.0), watering 10–15 l/m² once every 7 days, temperature 18–24 °C, does not tolerate frosts below -2 °C. Propagates by seeds (sowing in April–May). Yield: 1–2 kg/m² (herb). Care: loosening, weeding, protection from aphids and whiteflies. Ecologically, it attracts pollinators and repels aphids and other pests.

 

Nasturtium Raw Materials

Raw materials: herb (herba Tropaeoli), flowers (flores Tropaeoli), seeds (semen Tropaeoli). The herb is collected 2–3 times per growing season (June–August), dried in the shade at 30–40 °C (yield 18–20%). Flowers are collected in June–July, dried at 25–35 °C (yield 15–18%). Seeds are collected in August–September, dried at 25–30 °C (yield 20–25%). Quality: herb – green, flowers – bright, seeds – wrinkled, moisture <12%. Store in airtight containers (herb/flowers: 1 year, seeds: 2 years). The scent of the herb and flowers is spicy, the seeds are mustard-like.

 

Chemical Composition of Nasturtium

Herb: ascorbic acid (0.16–0.46%), carotenoids, alkaloids (0.11%), glucotropaeolin (breaks down into benzyl isothiocyanate), isoquercetin, kaempferol, tannins, tropaeolin, potassium, mucilage. Flowers: ascorbic acid, carotenoids, anthocyanins (pelargonidin). Seeds: isothiocyanates (mustard oils, benzyl isothiocyanate), essential oil (0.2–0.5%). Caloric content of fresh herb: 20–25 kcal/100 g.

 

Action and Application of Nasturtium

Nasturtium has antiseptic, anti-inflammatory, antiscorbutic, diuretic, laxative, and anti-cholesterol effects due to glucotropaeolin, tropaeolin, and ascorbic acid. The herb and flowers are used for scurvy, anemia, bronchitis, urolithiasis, stomatitis, skin rashes, and hair loss. Seeds are used for constipation and atherosclerosis. Leaf juice is applied externally for itching, scabies, and to strengthen hair. An infusion of the herb helps with hypertension, heart failure, and chronic coronary insufficiency. A decoction of flowers is used for rinsing in case of thrush.

 

Precautions for Nasturtium Use

Excessive juice (>30 ml/day) or infusion (>200 ml/day) may cause stomach irritation due to isothiocyanates. External application of juice (>10 ml) may cause dermatitis in sensitive individuals. Store raw materials with moisture <12%. Children under 3 years old should be given ≤10 g/day of fresh herb. Do not combine with irritating ointments without consulting a doctor.

 

Contraindications for Nasturtium Use

Peptic ulcer, gastritis with high acidity, allergy to Tropaeolaceae, children under 1 year old.

 

Nasturtium Recipes (Medicinal)

1. Infusion for Scurvy. Pour 20 g of herb with 200 ml of boiling water, let infuse for 30 min, drink 50 ml 3 times a day for 7 days.
   
2. Juice for Bronchitis. Drink 10 ml of leaf juice 2 times a day for 5 days.
   
3. Flower Decoction for Stomatitis. Boil 15 g of flowers in 200 ml of water for 5 min, rinse mouth 3 times a day for 5 days.
   
4. Tincture for Hair. 50 g of leaves, 50 g of nettle, 500 ml of 70% ethanol, infuse for 14 days, rub into the scalp 2 times a week.
   
5. Infusion for Urolithiasis. Pour 15 g of herb and 10 g of St. John's wort with 200 ml of boiling water, let infuse for 20 min, drink 50 ml 3 times a day for 7 days.
   
6. Juice for Skin Rashes. Apply 10 ml of leaf juice to the skin, leave for 10 min, rinse, 2 times a day for 5 days.
   
7. Infusion for Hypertension. 25 g of fresh nasturtium leaves steeped in 250 ml of hot water for 15 minutes. Strain and drink once daily.
   
8. Wound Healing Compress. Crush fresh nasturtium leaves and apply directly to minor cuts or scrapes. Change twice a day.
   

 

Nasturtium Cosmetics

Nasturtium leaves and juice are used for skin and hair.

1. Face Mask. 20 g of crushed leaves, 10 g of honey, apply for 10 min, rinse, 2 times a week.
   
2. Lotion for Itching. Pour 15 g of herb with 200 ml of boiling water, let infuse for 20 min, wipe the skin, once a day.
   
3. Hair Mask. 20 ml of leaf juice, 10 ml of olive oil, apply to hair for 15 min, rinse, once a week.
   
4. Skin Tonic. Pour 10 g of flowers with 150 ml of boiling water, let infuse for 15 min, wipe the face, once a day.
   
5. Acne Spot Treatment. Dab a small amount of fresh nasturtium juice directly onto blemishes to reduce inflammation and redness. Use daily.
   

 

Nasturtium in Cooking

Nasturtium leaves, flowers, buds, and seeds are used fresh and pickled, having a sharp, spicy taste reminiscent of watercress.

1. Vitamin Salad. 100 g of nasturtium leaves, 50 g of bell pepper, 10 ml of lemon juice, 20 g of sour cream, salt, garnish with 5 flowers.
   
2. Pickled Buds. 50 g of buds, 100 ml of vinegar, 10 g of salt, marinate for 7 days, serve with meat.
   
3. Seed Seasoning. Grind 20 g of dried seeds, add to salads or soups.
   
4. Flower Garnish. Fry 30 g of flowers in 10 g of oil for 2 min, serve with fish or rabbit meat.
   
5. Nasturtium Pesto. Blend 2 cups fresh nasturtium leaves, 1/2 cup Parmesan cheese, 1/2 cup pine nuts, 2 cloves garlic, and 1/2 cup olive oil. Season with salt and pepper. Serve with pasta or as a spread.
   
6. Nasturtium Flower Butter. Mix finely chopped nasturtium flowers with softened unsalted butter. Season with a pinch of salt. Serve with bread or on vegetables.
   
7. Stuffed Nasturtium Leaves. Fill large nasturtium leaves with a mixture of cream cheese, herbs (like chives or dill), and a touch of lemon zest. Roll up and serve as an appetizer.
   
8. Nasturtium Vinaigrette. Whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, and 1 tbsp finely chopped nasturtium leaves and flowers. Season to taste.
   

Tips: Use young leaves for salads, pickle buds as a caper substitute, add seeds to marinades for cucumbers and tomatoes.

 

Other Properties of Nasturtium

Nasturtium repels aphids, improves soil. Flowers are used for decorative purposes. Essential oil is used in perfumery.