Tropaeolum majus
Nasturtium microgreens (Tropaeolum majus) are among the most visually dramatic and flavorfully interesting greens in the ChefPax lineup — and among the most demanding to grow. We use Whirlybird Organic seeds, scarified and soaked for 8–12 hours before sowing on a 70/30 soil-to-coco-coir blend. The process takes 10–14 days for the 5×5 and up to 21 days for the 10×20 — patience required, results rewarded.
The payoff is a microgreen with large, distinctive round leaves that carry a peppery, mustard-like bite with a faint sweetness underneath. Unlike the sharp horseradish heat of radish, nasturtium's heat is broader and more rounded — spicy but garden-fresh, with floral undertones from the plant's edible flower relationship. The whole nasturtium plant is edible (leaves, stems, flowers), making these microgreens part of a long culinary tradition of using nasturtium in European and South American cuisines.
In Austin, nasturtium microgreens have earned a place in the city's farm-to-table and edible garden culture. They're visually impressive enough for high-end catering, yet casual enough for a backyard salad. The round leaf shape is distinctive and instantly identifiable — there's nothing quite like it in the microgreen world.
Nasturtium microgreens taste peppery and mustard-like with a fresh, slightly sweet garden quality underneath. The heat is assertive but more rounded than radish microgreens — broader and more complex, with floral notes that reflect nasturtium's relationship to edible flowers. The texture is tender and the round leaves have a pleasant, substantial bite.
Nasturtium microgreens are rich in vitamin C (historically used by sailors to prevent scurvy — the plant was originally called "Indian cress"), lutein, zeaxanthin, and glucosinolates. They contain significant concentrations of isothiocyanates with known antimicrobial properties, and the vitamin C content remains high even in the microgreen form.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Nasturtium microgreens are delivered in 5×5 or live 10×20 tray format. The 5×5 is best refrigerated and used within 3–5 days. The 10×20 live tray can be kept on the counter in indirect light and snipped as needed — the large, distinctive leaves hold up better than most microgreens after snipping.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
We're building dedicated nasturtium microgreens recipes for this page. In the meantime, these recipes from similar crops are a great starting point:
12 min
Warm street tacos crowned with spicy radish microgreens for a bold finish.
30 min
Tender herb-crusted pork tenderloin with a spicy radish microgreen finish that adds heat and freshness.
18 min
Spicy ground beef tacos with crunchy, horseradish-flavored radish microgreens for a fresh, bold finish.
Yes — the entire nasturtium plant is edible: leaves, stems, and flowers. Our nasturtium microgreens include the stems and leaves at the cotyledon/first-leaf stage. The stems carry the same peppery flavor as the leaves.
Nasturtium microgreens have a noticeable peppery bite — milder than radish or wasabi mustard microgreens, but more than arugula. The heat is rounded and garden-fresh rather than sharp, with a floral quality that keeps it from being aggressive.
Nasturtium microgreens are excellent in any application where you'd use arugula or radish microgreens. Try them in salads with goat cheese and honey, on avocado toast, or as a garnish on soup. Our radish microgreens recipe collection has great starting points for peppery-green applications.
