Tropaeolum Cherrelle - Nasturtium Seeds

The dwarf nasturtium 'Cherrelle', known by its Latin name Tropaeolum majus, is an annual with a semi-climbing, compact and bushy habit, ideal for borders or containers. The plant, with its pretty round emerald green leaves, produces double flowers, in a red-pink shade, surrounding a sun-yellow throat. The flowers gradually mature towards pink. Sowing this annual is easy, and its cultivation is within everyone's reach. It is at its most beautiful at the beginning of summer and early autumn, as the summer heat subsides.

Tropaeolum majus is a climbing or creeping annual plant native to South America, belonging to the Tropaeolaceae family. It has given rise to numerous varieties and forms, some of which remain dwarf and compact with a rather bushy habit. 'Cherelle' forms a small tuft of 40 to 50 cm in height and 40 cm in spread within a few weeks. It flowers from June to September, producing numerous 5-petaled flowers with a spur. In our climates, it is mainly pollinated by bumblebees. Flowering is followed by the formation of fruits containing seeds slightly smaller than peas and easy to sow. The foliage consists of round, peltate leaves with radiating veins, in a bright and fresh green.

The 'Cherrelle' nasturtium is easy to sow and grow, with rapid growth, an ideal choice for borders, rockeries, and flowering pots. Sown directly in place in spring, it grows quickly and offers abundant flowering from June until the first frosts. Its stems can cover the ground or elegantly cascade from a pot. The foliage of the 'Cherrelle' nasturtium, initially appreciated for its round and upright shape, becomes the stage for generous and colourful flowering. For a lively garden, combine it with other flowering plants that are easy to maintain, such as lavenders or asters, as well as other annuals like Cosmos, Zinnias, and Marigolds, creating a lasting and joyful floral display.

The lovely nasturtium is also of use in the kitchen, its leaves and flowers can be added raw to salads, sauces, and mayonnaise. They have a spicy and aromatic flavour reminiscent of watercress. The floral buds and young fruits are sometimes preserved in vinegar, providing a caper substitute.