Difference between revisions of "Nasturtium"
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The most popular use of the name Nasturtium is in reference to this plant, the [[Tropaeolum]] genus. There is a genus of watercress which is botanically known as [[Nasturtium (genus)]] as well. | The most popular use of the name Nasturtium is in reference to this plant, the [[Tropaeolum]] genus. There is a genus of watercress which is botanically known as [[Nasturtium (genus)]] as well. | ||
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==Cultivation== | ==Cultivation== | ||
| + | [[Image:Tropaeolum.JPG|right|thumb|175px|Tropaeolum majus]] | ||
In cultivation, most varieties of nasturtiums prefer to be grown in direct or indirect sunlight, with a few preferring partial shade. | In cultivation, most varieties of nasturtiums prefer to be grown in direct or indirect sunlight, with a few preferring partial shade. | ||
The most common use of the nasturtium plant in cultivation is as an ornamental flower. It grows easily and prolifically, and is a self-seeding annual. | The most common use of the nasturtium plant in cultivation is as an ornamental flower. It grows easily and prolifically, and is a self-seeding annual. | ||
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All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of [[watercress]], and is also used in [[stir fry]]. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of [[capers]], although the taste is strongly peppery. The [[mashua]] (''T. tuberosum'') produces an edible underground [[tuber]] that is a major food source in parts of the [[Andes]]. | All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of [[watercress]], and is also used in [[stir fry]]. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of [[capers]], although the taste is strongly peppery. The [[mashua]] (''T. tuberosum'') produces an edible underground [[tuber]] that is a major food source in parts of the [[Andes]]. | ||
Latest revision as of 17:43, 10 January 2010
| Lifespan: | ⌛ | perennial, annual |
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| Exposure: | ☼ | sun |
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| Water: | ◍ | moist, moderate |
| Features: | ✓ | flowers, edible |
| Flower features: | ❀ | red, orange, yellow |
The most popular use of the name Nasturtium is in reference to this plant, the Tropaeolum genus. There is a genus of watercress which is botanically known as Nasturtium (genus) as well.
Nasturtium (pronounced /næˈstɜrʃ(i)əm/)[1] literally "nose-twister" or "nose-tweaker"), as a common name, refers to a genus of roughly 80 species of annual and perennial herbaceous flowering plants in the genus Tropaeolum (pronounced /trɵˈpiː.ələm/,[2] "trophy"), one of three genera in the family Tropaeolaceae. It should not be confused with the Watercresses of the genus Nasturtium, of the Mustard family. The genus Tropaeolum, native to South and Central America, includes several very popular garden plants, the most commonly grown being T. majus, T. peregrinum and T. speciosum. The hardiest species is T. polyphyllum from Chile, the perennial roots of which can survive underground when air temperatures drop as low as -15°C (5°F).
They have showy, often intensely bright flowers (the intense color can make macrophotography quite difficult), and rounded, peltate (shield-shaped) leaves with the petiole in the center. The flowers have five petals (sometimes more), a three-carpelled ovary, and a funnel-shaped nectar tube in the back.
Read about Nasturtium in the Standard Cyclopedia of Horticulture
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Nasturtium (classical Latin name of some cress, referring to its pungent smell: nasus, nose, and tortus. distortion). Cruciferae. The name Nasturtium is used for two very different groups of plants. As a flower- garden name, it is used for plants of the Tropaeolaceae (see Tropaeolum). It has also been used for certain crucifers, including the water-cress and horse-radish; but as a generic name it is now replaced, mostly by Radicula, which see.
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Cultivation
In cultivation, most varieties of nasturtiums prefer to be grown in direct or indirect sunlight, with a few preferring partial shade.
The most common use of the nasturtium plant in cultivation is as an ornamental flower. It grows easily and prolifically, and is a self-seeding annual.
All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. The mashua (T. tuberosum) produces an edible underground tuber that is a major food source in parts of the Andes.
Propagation
Easily from seed.
Pests and diseases
Nasturtiums are also considered widely useful companion plants. They repel a great many cucurbit pests, like squash bugs, cucumber beetles, and several caterpillars. They had a similar range of benefits for brassica plants, especially broccoli and cauliflower. They also attract black fly aphids, and are sometimes planted in the hope of saving crops susceptible to them (as a trap crop). They may also attract beneficial, predatory insects.
Species
Gallery
photo 1
photo 2
photo 3
References
- ↑ Template:OED
- ↑ Sunset Western Garden Book, 1995:606–607; Template:OED
- Standard Cyclopedia of Horticulture, by L. H. Bailey, MacMillan Co., 1963
External links
- w:Nasturtium. Some of the material on this page may be from Wikipedia, under the Creative Commons license.
- Nasturtium QR Code (Size 50, 100, 200, 500)
