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First harvest

13 weeks

Final harvest

17 weeks

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Product Description


Nasturtium smooth leaves resemble miniature lily pads and are dark green with a few small, light green veins that branch out from the center. The leaves are crisp, tender, and initially sweet tasting with a green, tangy flavor that transitions into pepper and mild spice.


Nasturtium flowers are best suited for raw applications as their delicate nature cannot withstand high heat preparations. They are commonly added in as a finishing element and garnish to dishes and are tossed into green salads, pasta, grain bowls, and stir-fries. The petals can also be layered in sandwiches and quesadillas, stuffed with cream cheese and herbs, minced and blended into butter, or pureed with the leaves to make a nasturtium pesto.


The flowers have a sweet and spiced flavor with warm notes of clove and a slightly bitter nuance held in the base of the flower.

Care and Harvesting Tips:

Deadheading is extremely important to reduce volunteer plants and to encourage additional blooming.


The petals are thin, delicate, velvety, and soft with colors ranging from yellow, orange, maroon, to red.

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Quick Facts

Vitamin A, Vitamin C, Calcium, Pottasium, Magnesium and Iron.

Poisonous to dogs and cats

Recipe Ideas

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