Medicinal plants: NASTURTIUM
Scientific name: Tropaeolum majus
Nasturtium originally found in the Andes, South America from Bolivia to Colombia, nasturtiums have spread worldwide as a popular and easy-to-grow garden ornamental. They naturalize readily and are classified as an invasive weed in New Zealand and other areas. Nasturtium was introduced in Spain from Peru, in the 16th century and originally known as Nasturtium indium, or indian cress, for the spicy flavor of its leaves. Leaves and flowers were popular 17th century salad ingredients. As nasturtium are high in vitamin c, they were useful for preventing scurvy. The generic name tropaeolum comes from tropalon, the Greek word for Trophy, as the round leaves were thought resemble the trophy-bearing shields of the classical world.
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| Source: Home herbal |
The tropaeolum is commonly known as the garden nasturtium, Indian cress or monk's cress. The word nasturtium literally means "nose twister" or "nose-tweaker" on account of its peppery taste. It was named by Carl Linnaeus and is not to be confused with the Nasturtium genus which belongs to mustard family. It received its common name because it produces an oil that is similar to that of watercress (Nasturtium officinale). In South America it is perennial but in Europe and cool temperature regions it is a half-hardy annual.
The leaves are almost circular leaves reduce the amount of nasal catarrh produces in colds and flu and increase resistance to bacterial infections. The flowers are yellow or red nasturtium flowers, which bloom from early summer, make a colorful and nutritions addition to salads. It has trailing stems, to about 10 ft, and circular leaves with radiating pattern of veins. The yellow or orange flowers grow on stalks arising singly from the leaf axils, and have prominently spurred calyces. They are many low-growing and climbing cultivars.
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| Source: Home herbal |
Nasturtium will grow in relatively poor soil for the best productions of flowers, but prefer well-drained soil and sunny site. A rich soil encourages leaf growth rather than flowers easily propagated from seed sown in containers or in situ, in spring. Gather leaves and flowers as required for salads, or the whole plant in summer for drying, and gather the flowers as required and the whole plant in late summer for use in tinctures. Nasturtium is antibiotic, antitussive, diuretic and expectorant. The seeds have antiseptic, antibacterial properties and are taken in infusion for urinary and upper respiratory tract infections. Therapeutic properties for urinary infections, coughs and bronchitis. Topically for muscular pain, hair loss.
Leaves have a spicy addition to summer salads, and are rich in vitamin C. The leaves are added to salads for their peppery taste and the flowers for their color Flowers are also used as a flavoring for vinegar. Seeds, when still green, are pickled as a substitute for capers. Nasturtium have iron, phosphorous, glucosinolates, mustard oil, flavonoids and carotenoids.
Infusion:
1 cup (1-2 tsp leaves per cup of boiling water) 3 times daily to increase resistance to bacterial infection; also effective for clearing catarrh due to colds and flu.
Tincture
Take 1-2 tsp (5-10ml) of a leaf tincture 3 times daily for colds, influenza, and dry coughs.
Juice
Pulp the whole plant in a food processor or juicer and take 4 tsp (20m1) 3 times daily in a little milk for chronic lung conditions such as emphysema; the juice rubbed into the scalp is said to stimulate hair growth in alopecia.
Lotion
Use 1 cup of above infusion of the leaves as an antiseptic wash for cuts and scrapes.
CAUTION
Avoid if pregnant or breastfeeding or suffering from kidney disease or stomach and intestinal ulcers.
Do not give to children.
SIDE EFFECTS
May cause skin irritation and stomach upset in some.
