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Elizabeth loves painting the flowers she grows in her own garden. She works with oils in a colorist manner utilizing a full-color palette. Explore her creations in our Alexandria gallery.
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This year, spring and early summer were super hectic for me, so the window boxes that hang in the little courtyard just inside the back gate remained empty and neglected well into June. There are no less than five good-sized window boxes in this small courtyard. Filling them with annuals can get pretty pricy, so I decided to be frugal, and despite the late start, grow flowers from seed. Trailing nasturtiums seemed like a perfect choice. Growing Nasturtiums I love nasturtiums! They are such bright, happy flowers. They're also really super easy to grow from seed. Nasturtiums like lots of sun and rather poor soil (if the soil is too rich, they will produce lots of leaves and very few flowers). Nasturtiums seedlings prefer not to be transplanted, so its better to plant the seeds directly out in the garden after all danger of frost has passed. Little green shoots should appear 7-10 days after the seeds have been planted. As well as the familiar bright orange, yellow and red flowers, nasturtiums come in a range of colors including a soft butter yellow, pale peach and deep red. The growth habit of most types of nasturtiums is quite bushy, but there are cultivars that climb/trail. There are even varieties with interesting variegated foliage. Both nasturtium foliage and flowers are edible. Pick the flowers or leaves from the plant, rinse them in cool running water and pat them dry before eating them. The flavour is peppery and spicy and is often compared to the taste of radishes. A couple of years ago I tried making some flower petal jellies and I loved how they turned out. I wished there had been more free time available to make them again this summer. Sooner than I'd like, the gardening season was ending. Fall was uncharacteristically mild this year, and even late into October, my nasturtiums were still going strong. Frost was bound to strike at any time, so I decided there wasn't a moment to loose if I was going to experiment with this year's flowers. Just before the end of the month, I went out into the garden and picked every flower that remained. It wasn't a huge harvest, but it was just enough to try making some flavoured butter. I looked up several recipes and combined their best features into my own version of a recipe. Here's what I did: Ingredients 3 or 4 tablespoons for chopped nasturtium flowers 1/2 cup (1 stick) of unsalted butter Pinch of salt Freshly ground black pepper 1/4 teaspoon of freshly grated lemon rind Directions Set your butter out in a small bowl to bring it to room temperature. Wash your flowers carefully under running water. Snap the petals off the nasturtium flowers and let them fall onto a sheet of paper towel. Gently pat them dry. Place the dry petals on a cutting board and cut them into fine pieces with a sharp, serrated knife. (Note: Nasturtium flowers have dark striping on the petals that I was concerned might make the butter look unattractive, but the darker pieces blended in without a problem.) Add the nasturtium petals to the butter, along with a small pinch of salt, and some freshly ground black pepper. Grate in a small amount of lemon rind. With a rubber spatula mix the petals into the softened butter until combined. Spoon the finished butter out onto a piece of parchment paper. Roll the butter into a small log and refrigerate until firm (about an hour). Store in the refrigerator. Warm to room temperature when you plan to use the nasturtium butter. Now, incase you are worried that the flavour of nasturtium butter would be too strong or too spicy to be to you're liking, let me reassure you. The flavour is really quite delicate. In fact, I would caution you not to add too much grated lemon rind or lemon will be the dominant favour note. This butter is rich and creamy with just a very subtle peppery note. Nasturtium butter takes minutes to make, yet it looks very gourmet. See how incredibly delicious it looks slathered on some golden cornbread. Next time I make this butter, I'd love to try it on a piece of salmon. Nasturtium butter also might be nice on a party tray along with cheese and crackers. Next summer, it's on to new experiments. I am excited to try making pesto with the leaves following this recipe I found on the blog You Grow Girl. Bookmark this post to try making nasturtium butter yourself!
Easy flowers: Add color to your garden or other outdoor space with these simple florals that anyone can bring to bloom, outside or in!
Tropaeolum incisum (Nasturtium) is a perennial herbaceous plant with flaring petals in shades of yellow and peach when still in bud, and...
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Blooms come and go, but foliage can last all season. Grow these eye-catching, interesting plants with variegated foliage. They’ll light up your garden!
Explore: Sep 30, 2009 #456
Phoenix has burst onto the garden scene at last! Long awaited and more than a decade in the making, this British introduction is nothing short of a sensation. Instead of their usual rounded shape, the petals of every bloom on this flowering annual are "cut" into 3 to 4 points, like flames or fishtails. Scalloped between the points, these petals are stunning, standing out brilliantly among ivy-leaf shaped leaves of bright green. The blooms arise in both bright and pastel shades, giving you the classic golds, oranges, and reds of nasturtiums as well as the less common creams, peaches, and salmons. Many petals are brushed with mahogany near the base. And they are unbelievably profuse, beginning in early summer and continuing nonstop until frost in most areas. Phoenix is not only a new look for the family, it's one of the easiest and most productive, too. And as if all this weren't enough, Phoenix also boasts a versatile habit. Some nasturtiums are vining, others bushy, but Phoenix is both! You can let its stems trail from hanging baskets and flowerpots, or you can grow it "upright" in beds and containers, where it will mound instead of spreading. The choice is yours! Generally about 12 inches high and 14 inches wide, it will adjust a bit to fit the habit you choose for itlower and more trailing in baskets, higher and more compact in beds. Nasturtium is grown both for its beauty and for its uses as an herb. The flowers and leaves are edible, making beautiful additions to salads and handsome garnishes on the plate. Nasturtium has a peppery bite not unlike watercress (one of its common names is Indian Cress), and is best used in savory dishes. Like all nasturtiums, Phoenix is a splendid companion to vegetables in the garden. Not only does it attract beneficial bees to the garden, it helps ward off pests that want to nibble your veggie plants. It protects the Brassica family (cabbage, broccoli, cauliflower, kohlrabi, mustard and collard greens, etc.) especially well from a range of predators, including aphids and squash beetles. It is also useful as a barrier planting around your tomatoes and cucumbers, and some gardeners find it a helpful pest deterrent when ringed around young fruit trees. Just another excuse to grow more beautiful Phoenix plants! Nasturtium is easy to grow from seed. Nick or soak the seeds before sowing. Then direct-sow into the garden or the final container in which they will grow, or start them indoors 5 to 6 weeks before the last anticipated spring frost in your area. Expect germination to take a week or so. The plants need full sun for best flowering; they will grow in part shade, but the blooms will not be as numerous or large. Poor soil often works better than rich for promoting bloom strength. Pkt of 20 seeds
Flowers From Sugar Paste. Flowers from sugar paste.
La capucine Jewel fleurit tout l'été et atteint 35 cm de hauteur. Outre la beauté de ses fleurs jaunes, orange ou rouges, on la cultive pour son goût.
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Beautiful dusty rose blooms fading to a light lavender purple. A new color to nasturtiums that has a pleasing vintage look. Vigorous spreading plants. Ideal for ground cover or trailing from large …
