Nasturtiums Tropaeolum majus
What window box would be complete without the beautiful blooms and foliage of nasturtiums? With their various shades of bright oranges and yellows and dark green to variegated leaves, these may be one of the most recognized plants in local greenhouses. Nasturtiums are more than just a pretty face though. As members of the herb family, all parts of the plant are edible. The tart, spicy flowers look lovely in a salad or atop cream cheese on crackers, a delight for children. The leaves are peppery tasting, adding a little zing to sandwiches. Easily grown from seed (best started indoors to get the most of our short growing season), or from bedding out plants, nasturtiums make a great addition to your raised veggie beds where they will lure aphids away from more vulnerable plants. Avoid planting in soil rich in nutrients or high in nitrogen, as you will get generous leaf growth but no flowers. A good midsummer haircut will bring forth a new burst of blooms.
Conditions: full to partial sun, moderately fertile soil
Placement: containers, vegetable gardens, trailing over rock walls
Varieties to try: ‘Alaska’, ‘Jewel’, and ‘Whirlybird’
Additional comments: avoid using chemical pesticides or herbicides to keep plants edible; a strong spray with the garden hose is all you need to wash away aphids.
Want to know more? Join the Calgary Horticultural Society and support gardening education, community gardens and other initiatives. Learn from local gardening experts by getting involved in Society programs and events. Visit calhort.org and come grow with us!