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Nasturtiums are fast-growing hardy annuals with showy, long-spurred flowers, in shades of red, yellow, orange and deep pink, blooming from summer right through into autumn and the first frosts. The leaves are almost as attractive as the flowers - circular, with a central stalk and Alaska Mixed has variegated foliage.
Varieties vary in height/spread and uses, from the 23cm/9in Jewel Mixture, which is ideal for pots, window boxes and hanging baskets to the 180cm/6ft Trailing Mixture. This versatile mix will scramble over the ground as a weed suppressant, or will happily climb if given a support. The whole plant has a sharp, peppery aroma. Read more
How to grow Nasturtiums
Improve the germination rate by gently filing the seeds with a nail file or soaking in water for a maximum of 8-12 hours, as the seed coat is very hard. Sow outdoors from April-June in their flowering position at a depth of 1.25cm/1.5in. Space seeds individually in the seed bed.
Alternatively, sow seeds indoors from February-March at a temperature of around 20°C/68°F in a bright place. Once germinated, lower the temperature to prevent legginess. Harden off and plant out from late April-May in their final positions. Space plants 20cm/8in apart.
Keep plants well-watered and for maximum flowers, do not feed as this encourages excessive foliage. Remove dead flower heads to prolong flowering. Nasturtiums are best grown in poor, well-drained soil in full sun.
Did You Know?
Nasturtiums are edible, both leaves and flowers, giving a peppery kick and bright colour to salads. Try growing them in the kitchen garden, where they are excellent companion plants for squash, broccoli, Brussels sprouts, cabbage, cauliflower, cucumbers, kale, kohlrabi, pumpkins, radish, tomato and potato. They can be used as sacrificial plants to attract aphids away from more valuable fruit, vegetables or flowers.
Nasturtiums are used as a flowing edge to paths in Monet’s world-famous garden at Giverny. Show less