Even as the grape hyacinths come into bloom and the last of the daffodils open up in my yard, I, like other gardeners am thinking ahead.  That's why I am planting nasturtium (Tropaeolum majus) seeds.  The closest that many people get to nasturtiums is seeing them as part of the packaged "edible flower mixes" sold in the specialty produce sections of many supermarkets.  The flowers taste  peppery and are good in salads, but I think they lend even more spice to the summer garden.

The blooms have five petals apiece (double-flowered varieties are also widely available) and are vaguely trumpet shaped.  They grow profusely and stay close to the rounded green leaves.  My favorite nasturtiums are the old-fashioned ground hugging varieties that are great for the front of the border, flourish in pots and make a colorful edging for vegetable or herb gardens.  I am especially fond of 'Peach Melba', a cultivar with cream petals and a red throat.  This year I may try one of the climbing varieties as well. 

Nasturtiums have big, pea-like seeds that are easy to handle.  Soak them in water for about eight hours before planting to loosen the hard outer covering.

Perhaps the most wonderful thing about nasturtiums is that they absolutely love lean soil and don't mind drought.  Put them in rich soil and overfertilize and you will get an exuberant crop of leaves but few flowers.  But if you plant them in sunny space, water until they are established and pretty much forget about them thereafter, they will generally reward you with lots of flowers.  Pick a few for a salad, but enjoy the rest in the garden.  Nasturtiums are about as close as most of us will get to a horticultural free lunch.