Indian Cress Nasturtium is a sun-loving heirloom flower that brings vibrant color and surprising edibility to summer gardens. From seed to first bloom takes just 70 to 84 days, making it one of the fastest rewards for impatient gardeners. Growing to a compact 3 feet tall, this variety thrives in full sun and moderate water, while naturally resisting deer and attracting pollinators all season long. Blooms arrive in June and continue reliably through November, providing months of continuous color when most other flowers fade.
3
Full Sun
Moderate
9-11
36in H x ?in W
—
High
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This heirloom nasturtium produces flowers from midsummer through late fall with almost no fussing. Direct sow it after your last frost and watch it establish quickly, becoming drought-tolerant once its roots settle in. The real appeal lies in its simplicity: skip the fertilizer entirely (it actually reduces blooms), water modestly, and let the plant do its job. Aphids may occasionally visit, but ladybugs often arrive as natural allies, turning pest pressure into a lesson in garden ecology.
Indian Cress Nasturtium flowers and seeds are entirely edible, with a peppery bite that enlivens salads and garnishes. The flowers add both flavor and visual drama to plates, while the immature seed pods can be pickled for a caper-like condiment. Both blooms and developing seeds deliver a distinctive spicy note that culinary gardeners prize.
No timeline data available yet for this variety.
Sow seeds indoors in pots 2 to 4 weeks before your last frost date, maintaining soil temperature around 65°F. Keep soil consistently moist but not waterlogged until seedlings emerge.
Transplant outdoors after your last frost has passed, spacing plants 3 inches apart. Harden off seedlings by gradually exposing them to outdoor conditions over several days before final planting.
Direct sowing is recommended and easier than indoor starting. Sow seeds directly into soil after the last frost date has passed, pressing seeds 1/2 inch deep into moist soil.
Harvest flowers continuously throughout the bloom season from June through November, picking them as they open for the freshest flavor and best appearance. For edible seed pods, gather them while still young and tender, before they mature and dry. Pinching flowers regularly encourages the plant to produce more blooms rather than setting seed.
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