Orchid Flame Nasturtium is a compact heirloom flower that blazes with crimson and canary yellow petals shaped like delicate orchids. Reaching just 36 to 48 inches at maturity, these plants produce their first blooms in 50 to 60 days from seed and continue flowering through fall across hardiness zones 9 through 11. Every part of the plant is edible, from the fiery petals to the saucer-shaped leaves, delivering a sizzling spicy punch that gardeners and pollinators alike find irresistible.
8
Full Sun
Moderate
9-11
48in H x ?in W
—
Low
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The flame-licked petals of this nasturtium genuinely look like they're on fire, with crimson and canary yellow conspiring to create blooms that stop you mid-garden walk. Beyond sheer visual drama, the edible flowers and leaves pack a sizzling spicy kick that transforms salads and garnishes. Compact growth and rapid flowering mean you'll have a garden full of color from seed to first bloom in as little as seven weeks.
The brilliant petals and tender saucer-shaped leaves work as both ornamental showstoppers and edible garnishes. The spicy flavor of the petals and foliage brings heat to salads, turning them into something far more interesting than a simple green mix. The blooms themselves shine as plate garnishes where their visual drama matters as much as their peppery bite.
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Start seeds indoors in pots 2 to 4 weeks before your last frost date, keeping soil at 65 degrees Fahrenheit. Seeds sprout in 7 to 14 days. Transplant seedlings outdoors after all frost danger has passed.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before planting. Space transplants 8 inches apart in garden soil after the last frost date has passed and soil has warmed.
Direct sowing is recommended. After your last frost date, sow seeds directly outdoors, spacing them 8 inches apart. Seeds sprout in 7 to 14 days.
Harvest petals and leaves as needed once flowering begins. Pick petals when fully open and vibrant in color for peak flavor and visual appeal. Pinch or cut saucer-shaped leaves from the plant stems as desired for use in salads and as garnishes. Regular harvesting encourages more blooms and tender new growth throughout the season.
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