family - cebidae.Motherland - tropical America.Nasturtium plants mainly annual herbs, the home is and perennial.For plants of this family are characterized by spicy, common to all parts of the plant, the smell and taste.At home, in South America, nasturtium are important food plants in food consumed leaves, flowers, fruits and seeds, and perennial species - even the rhizomes and tubers.
We are best known for its decorative qualities nasturtium and nasturtium small.This is a very delicate plant.Some of them have a long, clinging or twining stems.The flower prevails yellow, orange and red-brown color.The fruits when ripe fall into three odnosemennyh fruitlets.
In England, from the flowers of nasturtium vinegar cooked with a very peculiar taste.
♦ Placement.Nasturtium - a heat-loving and light-requiring plant, so the pots or boxes placed her at the southern, south-eastern and south-western windows.In the summer they can be put up for balconies, terraces, loggias.
♦ Care.Nasturtium prefers slaboudobrenny
♦ Pests and diseases - aphids, mealybug, when there is excess moisture folding leaves.
♦ Reproduction - seeds.In a pot in March put 3-4 seeds.Flowering starts after 40 - 50 days after emergence and lasts until late autumn.Seeds ripen in 40-50 days after flowering.They are harvested green.
At 100 g nasturtium leaves to take 200 grams of potatoes, 2 eggs, 2 tablespoons sour cream, dill, salt.
Boil potatoes, peel and cut into slices.Nasturtium leaves, dill finely chop and combine with potatoes, mix, salt, season with sour cream.Cover with slices of boiled eggs.
Green young fruits of nasturtium wash, lightly salt and leave for the day.They are then dried and are laid out in a glass jar with a few grains of black pepper slices and horseradish.Above is poured into jars and vinegar boiled cold stored in the refrigerator.Serve replacement caper, they are not inferior to taste.
Catholic religious order founded in Italy in 1525, is known as "Capuchins", the word is derived from the names of clothes worn by monks.