Tropaeolum majus

Climbing nasturtium is a vibrant heirloom favourite, celebrated for its lush, trailing growth and fiery blooms that either cascade or climb with ease. Native to South America, particularly the cool mountainous regions of Peru and Bolivia. Nasturtiums have a storied past; In the 16th century, Spanish conquistadors took the plant to Europe, where it quickly gained popularity as both an ornamental and an edible. In South African gardens, Climbing Nasturtium adds a cascade of colour to trellises, fences, and even hanging baskets, with the added bonus of it being an edible variety.

In the kitchen, climbing nasturtium is a true gem. The peppery leaves make a lively addition to salads with a flavour similar to rocket or mustard greens. Its jewel-toned flowers are not just decorative but entirely edible, adding flair to everything from open sandwiches to herbal vinegars. The unripe seed pods are often pickled and served as a piquant caper substitute, making this one of the most useful culinary flowers in the home garden.

To start climbing nasturtium from seed, soak the seeds in warm water overnight to soften their hard outer coats and encourage quicker germination. Plant the seeds about 1.5 cm deep in seedling trays or biodegradable pots and keep them at a consistent 18 to 22°C. Germination usually takes 7-14 days. While direct sowing after the last frost is common, starting seeds indoors provides an early advantage.

Once the seedlings are well established and all risk of frost has passed, transplant them into the garden in full sun or light shade. These vines can reach up to 3m in length, so they will need sturdy support for climbing. They prefer well-drained soil and grow best with minimal feeding, as too much fertility can reduce flowering. Blooms typically begin within 45 to 60 days, and regular picking encourages even more flowers. Climbing nasturtiums offer cheerful colour, edible delight and easy care, making them a standout choice for summer gardens.

Standard packet contains approx. 20 seeds