Harvest when 2-4 leaves have developed. Cut below where the leaves attach to the stems so each shoot will contain multiple leaves. Nasturtium shoots can be eaten fresh, added to salads, used as a garnish, or used in a wide variety of dishes. Avg. 3,500 seeds/lb.
SCIENTIFIC NAME:Tropaeolum spp.
CULTURE:Grow in a greenhouse, indoors under lights, or outside when the weather is warm, at least 60–65°F (16–18°C). Germination occurs in 7–14 days. Soaking nasturtium seeds before planting is not required. Fill flats with 1–1 ½" soilless media. Sow seeds thickly in a single layer, and lightly press seeds into media. Cover lightly with media as seeds require darkness to germinate. Keep moist, but not too wet, with overhead watering, or use a leak-proof tray to bottom water. Shoots should reach marketable size in approximately 14–21 days.
HARVEST:Using a sharp harvest knife or scissors, cut the shoots just above the soil line. This should be done when shoots reach 3–6", when 2–4 leaves have developed, or what your market prefers. Place in plastic bags or sealed containers and refrigerate.