Nasturtium Microgreens

Nasturtium microgreens are the bold rebels of the microgreens tray — large, round, lily-pad-shaped leaves on thick stems that deliver a peppery, watercress-like punch. Unlike most microgreens where you're eating cotyledon leaves, nasturtium is typically grown to the first true-leaf stage, producing its distinctive round, peltate (stem-attached-in-center) leaves that look like miniature parasols or lily pads.

The visual effect is stunning and unique among microgreens. The leaves are bright green with lighter veins radiating from the center attachment point, and they're large enough (1-2 inches across) to serve as individual garnishes or even as wraps for small bites. The stems are thick, juicy, and occasionally tinged with red.

Nasturtium is not a Brassica — it belongs to its own unique family (Tropaeolaceae) — yet it produces peppery glucosinolate-like compounds through convergent evolution. The entire plant is edible at all stages: microgreens, leaves, flowers, and even the seed pods (which can be pickled and used as 'poor man's capers'). This versatility, combined with its dramatic appearance and bold flavor, makes nasturtium a premium, specialty microgreen crop.

Texture: Thick, succulent stems with broad, smooth, round leaves

Mouthfeel: Juicy and substantial with a peppery warmth that builds gradually. The large leaves have a satisfying, almost buttery quality despite the heat. Unique among microgreens for its combination of substance and spice.

Peppery and fresh with floral top notes — a more complex aroma than pure Brassica heat. There's a unique sweetness under the peppery sharpness that reflects nasturtium's tropical heritage.

Nutrition Facts

Per 100g serving

* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate for microgreen stage.

Notable Phytonutrients

Antioxidant capacity: High — unique combination of glucosinolates and carotenoids

Nasturtium microgreens contain benzyl isothiocyanate, a compound with demonstrated antibiotic properties. In fact, nasturtium extract is an approved phytomedicine in Germany (sold as Angocin Anti-Infekt N) for treating respiratory and urinary tract infections — it's one of the few microgreen plants with an actual pharmaceutical application. The high vitamin C content (45mg/100g — higher than oranges per calorie) supports immune function. Research has shown the plant's compounds are effective against multiple antibiotic-resistant bacterial strains.

🌱 Quick Growing Reference

Nasturtium sourcing is handled like a premium flavor crop with a high visual standard. We seek lots that establish evenly, produce strong stem structure, and hold the signature floral-pepper profile that sets nasturtium apart from mainstream greens.

Procurement requires non-GMO compliance, strong lot documentation, and stable germination from larger seed classes. Every lot is trialed for emergence reliability, leaf quality, and flavor expression before it is approved for commercial use.

Preferred Supplier Watchlist

Nasturtium microgreens are a chef's specialty ingredient. Use the round leaves as individual garnishes on canapés, sashimi, and appetizer plates. They're stunning on deviled eggs (one leaf per egg), on seared scallops, and floating on soups. The peppery flavor pairs with seafood, soft cheeses, eggs, and citrus. Use as wraps for small bites of ceviche or tartar. In South American cuisine (where nasturtium is native), they appear in traditional dishes. Excellent in salads with their watercress-like flavor. The thick stems can be pickled.

Nasturtium buyers are purchasing distinction. They expect intact round leaves, bold pepper-floral character, and careful packing that protects shape and finish.

Nasturtium buyers usually expect vibrant color, crisp stems, and a clean aroma profile that matches its signature peppery, watercress-like notes.

For retail and wholesale, consistency matters: even cut, dry packaging condition, and reliable harvest timing around 10-16 days so quality and shelf confidence remain predictable.

Chefs rely on nasturtium for visual signature plus flavor edge. Treat it as a hero garnish and place intentionally on plates where color and spice both matter.

Treat nasturtium as a finishing ingredient first and a cooked component second unless the dish specifically calls for heat.

Use gentle handling during prep, keep portions dry and chilled, and plate close to service to protect texture and visual lift. Store at 38-40°F. Shelf life is 5-7 days. The large leaves are more fragile than they appear — they bruise easily and develop brown spots at damage points. Handle gently and store in a single layer if possible.

Nasturtium microgreens deliver the same glucosinolate compounds as the mature plant but in a more concentrated form. The mature nasturtium flower is edible and beautiful but contains lower levels of the bioactive benzyl isothiocyanate per gram compared to the vigorously growing microgreen stage. The microgreen captures the plant's maximum defensive chemistry.

Store at 38-40°F. Shelf life is 5-7 days. The large leaves are more fragile than they appear — they bruise easily and develop brown spots at damage points. Handle gently and store in a single layer if possible.

💡 Fun Fact

Nasturtium was brought to Europe from Peru by the Spanish conquistadors in the 16th century. The name "nasturtium" comes from the Latin "nasus tortus" meaning "twisted nose" — a reference to the face people make when they taste its peppery bite. Every single part of the plant is edible: leaves, flowers, stems, and seed pods.