Peach Melba - Nasturtium Seeds

Direct sow nasturtiums outdoors after all danger of frost has passed and the soil has begun to warm. Because they grow quickly, direct sowing generally produces the healthiest plants.

For an earlier display, seeds may be started indoors about 2–3 weeks before the last spring frost in biodegradable pots to minimize root disturbance. Successive sowings into early summer provide continued blooms well into fall.

Large seeds benefit from soaking in room-temperature water for 8–12 hours before planting to help soften the seed coat and encourage more even germination.

Sow seeds about ½–1 inch deep in prepared soil and keep evenly moist until seedlings emerge, usually within 7–14 days. Space compact varieties 8–10 inches apart and trailing varieties 10–14 inches apart, allowing room for vines to spread naturally.

Grow nasturtiums in full sun to light afternoon shade in well-drained soil. They bloom most heavily in average or even relatively poor soils. Rich soil or excessive fertilizer encourages lush foliage at the expense of flowers.

Water regularly while plants establish, then during extended dry periods. Remove spent flowers to encourage continued blooming, or leave a few to mature if seed saving is desired.

Nasturtiums are outstanding companion plants in vegetable gardens. Their flowers attract bees and other pollinators, while the foliage often draws aphids away from nearby crops, making them a commonly used trap crop. They pair especially well with tomatoes, cucumbers, squash, brassicas, beans, and fruit trees while helping create a more diverse, beneficial insect habitat.

Harvest flowers early in the day after the dew has dried. Young leaves, flowers, flower buds, and immature green seed pods are all edible and have a pleasant peppery flavor similar to watercress.

For bouquets, harvest stems when several flowers have opened. Although primarily grown for the garden, nasturtiums also add a loose, colorful accent to informal arrangements.