Nasturtium – Tropaelum majus


Often considered a weed, this versatile plant is fantastic to have in your home garden. It is a trap plant, attracting pest bugs away from your vegetables and fruit. It is a warming circulatory stimulant, helping to improve blood flow throughout the body. There is also research which supports claims about its use as a diuretic. The leaves, flowers and berries can be eaten and have a wonderful peppery flavour. You can use the leaves and flowers on your salads or in pesto and the berries can be pickled and taste just like capers!

By Patrice Kelly – Naturopathy Tutor at Wellpark College

Nasturtium Pesto Recipe


  • 1 cup tightly packed nasturtium leaves
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1 large garlic clove – peeled and roughly chopped
  • salt and freshly ground pepper to taste


  • Wash and dry the nasturtium leaves
  • Toast the pine nuts in a small saucepan over a low heat until just browned
  • Add all the ingredients to the bowl of a food processor and whizz until smooth
  • Spoon into a clean jar
  • Keeps in the fridge for about 10 days


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