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Nasturtium Mahogany — Organic
Forget everything you think you know about nasturtiums. Mahogany is in a class of its own: deep, velvety blooms in rich burgundy-mahogany tones, set against chartreuse lily-pad leaves that make the flowers glow like jewels. A plant as beautiful as any ornamental, while being entirely, deliciously edible from bloom to leaf to seed.
HISTORY & HERITAGE: Nasturtiums (Tropaeolum majus) were brought to Europe from Peru in the 16th century and quickly became beloved kitchen garden staples. Thomas Jefferson grew them at Monticello; Monet filled his garden at Giverny with them. Dark-flowered varieties like Mahogany became prized in Victorian cottage gardens for their dramatic color.
CULINARY TIPS: Every part of this plant is edible. The flowers have a bright, peppery flavor — stuff them with herbed cream cheese, float them in cocktails, or scatter across salads and cheeseboards. The green seeds can be pickled to make "poor man's capers" — a tangy condiment for fish, pasta, and grain salads.
GROWING GUIDE: Direct sow after last frost in full sun. Nasturtiums prefer lean soil — rich soil produces lush leaves but fewer flowers. Sow seeds 1" deep, 10-12" apart. Drought-tolerant once established. Deadhead regularly for continuous bloom. Excellent in containers, hanging baskets, and as a trailing edging for kitchen garden beds. Days to maturity: 55-65 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.
HISTORY & HERITAGE: Nasturtiums (Tropaeolum majus) were brought to Europe from Peru in the 16th century and quickly became beloved kitchen garden staples. Thomas Jefferson grew them at Monticello; Monet filled his garden at Giverny with them. Dark-flowered varieties like Mahogany became prized in Victorian cottage gardens for their dramatic color.
CULINARY TIPS: Every part of this plant is edible. The flowers have a bright, peppery flavor — stuff them with herbed cream cheese, float them in cocktails, or scatter across salads and cheeseboards. The green seeds can be pickled to make "poor man's capers" — a tangy condiment for fish, pasta, and grain salads.
GROWING GUIDE: Direct sow after last frost in full sun. Nasturtiums prefer lean soil — rich soil produces lush leaves but fewer flowers. Sow seeds 1" deep, 10-12" apart. Drought-tolerant once established. Deadhead regularly for continuous bloom. Excellent in containers, hanging baskets, and as a trailing edging for kitchen garden beds. Days to maturity: 55-65 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.