Garden nasturtium is a climbing or ground-covering culinary herb with edible flowers. The flower buds and seeds can be pickled in vinegar or brine and used as a substitute for capers. The big beautiful flowers and leaves with their unusual shield-like shape are particularly striking and ornamental. All of these plants contain glucosinolates. These cause the spicy, cress-like taste and also explain the name of the plant Monks Cress. The plant is originally from South America and Central America, where it grows wild, especially in the mountains. The one-year herbaceous plant is cultivated mainly as an ornamental plant. Only the garden nasturtium (Tropaeolum majus) is grown as a commercial and medicinal plant. The mustard oils contained in nasturtium have an antibacterial and antiviral effect and can protect against infectious and undesired yeasts such as candida. They can be used to relieve pain, improve wound healing, treat digestive disorders and bladder infections and infections of the upper respiratory tract.
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