Close-up view of the leaves of the garden nasturtium (Tropaeolum majus).
Tropaeolum majus, the garden nasturtium, nasturtium, Indian cress or monks cress, is a species of flowering plant in the family Tropaeolaceae, originating in the Andes from Bolivia north to Colombia. An easily-grown annual or short-lived perennial with disc-shaped leaves and brilliant orange or red flowers, it is of cultivated, probably hybrid origin. It is not closely related to the genus Nasturtium (which includes watercress). It is a fast-growing plant, with trailing stems growing to – m (3–6 ft). The leaves are large, nearly circular, 3 to 15 cm (1 to 6 in) in diameter, green to glaucous green above, paler below; they are peltate, with the 5–30 cm long petiole near the middle of the leaf, with several veins radiating to the smoothly rounded or slightly lobed margin. All of the above-ground parts of the plants are edible.[21] 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 flowers contain about 130 mg vitamin C per 100 g (3+1⁄2 oz),[22] about the same amount as is contained in parsley.[23] Moreover, they contain up to 45 mg of lutein per 100 g,[24] which is the highest amount found in any edible plant. The unripe seed pods can be harvested and dropped into spiced vinegar to produce a condiment and garnish, sometimes used in place of capers
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Location: Fossil Road, Lewisham, London
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