Trailing Nasturtium
Phoenix Nasturtium is a semi-trailing heirloom variety of Tropaeolum majus that rewrites the nasturtium story with ivy-shaped leaves and flame-like petals in warm shades of scarlet, bronze, mahogany, and apricot. This edible ornamental blooms reliably from summer through fall (50-60 days from seed to first flowers) and grows to just 12 inches tall but spreads 12-18 inches, making it equally at home cascading from hanging baskets or tucked into garden beds. Hardy in zones 2-11, it thrives in full sun with moderate water and reaches maturity in zones 2-11, offering months of nectar for pollinators and deer-proof beauty that ignores pests.
Full Sun
Moderate
2-11
12in H x 18in W
Annual
High
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The Phoenix earned its name honestly: like the mythical bird, this ivy-leaved nasturtium nearly vanished from seed catalogs in the early 20th century before dedicated seed savers brought it back from obscurity. Its serrated, flame-shaped petals and ivy-like foliage create an ornamental presence unlike standard nasturtiums, while its semi-trailing habit lets gardeners choose between cascading abundance or compact mounding. Every part of the plant is edible, from its peppery leaves to its colorful flowers, and it attracts pollinators while resisting deer browsing entirely.
Phoenix Nasturtium is grown as an edible ornamental, offering both visual beauty and culinary versatility. The peppery leaves work fresh in salads or as a peppery garnish, while the flame-shaped flowers add striking color and a peppery bite to plates. The plant also serves gardeners as a living cut flower source and a pollinator magnet that brings beneficial insects into vegetable gardens without taking up valuable space.
Sow seeds indoors in pots 2-4 weeks before your last frost date, keeping soil temperature at 65°F. Seeds will sprout within 7-14 days at this temperature.
Transplant outdoors after your last frost date once soil has warmed and the seedlings have hardened off. Space plants 8 inches apart, or 18 inches apart between rows.
Direct sowing is recommended and can be done immediately after your last frost date. Simply sow seeds outdoors where you want them to grow.
Harvest leaves and flowers continuously once the plant is established and flowering. Pinch or cut leaves from the stem as needed for fresh use in salads or as garnishes. Pick flowers at any stage once they open fully, as they are most vibrant and flavorful when fully mature. The entire flower is edible and adds peppery flavor and striking color to dishes.
Phoenix Nasturtium has a determinate, semi-trailing growth habit and does not require pruning for productivity. Deadheading spent flowers will encourage continued blooming throughout the season, and you can pinch back stems early in the season to encourage a more compact, bushy form if you prefer denser growth over cascading.
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“Phoenix is a resurrection of an older variety that once graced early 1900s seed catalogs simply as 'ivy-leaved nasturtium,' only to fade from commercial circulation as breeding trends shifted toward other forms. The variety nearly vanished entirely, but seed savers and heirloom preservationists rescued it from extinction, bringing the distinctive ivy leaf and flame petal form back into cultivation. Today it stands as a living testament to the importance of seed saving movements; like its namesake phoenix rising from ashes, this variety has been reborn through the dedication of gardeners committed to preserving botanical diversity.”