Monks Cress is a versatile plant that adds both visual appeal and a distinctive flavor to dishes. Its ease of cultivation makes it a rewarding choice for any gardener.
What is Monks Cress
Monks Cress, scientifically known as Tropaeolum majus, is also called Garden Nasturtium or Indian Cress. This herbaceous plant belongs to the Tropaeolaceae family and is native to the Andes regions of South and Central America. It is a fast-growing plant that can be an annual or a short-lived perennial, depending on the climate.
The plant features distinctive, nearly circular, shield-shaped leaves. Its striking flowers display vibrant hues of yellow, orange, and red. The flowers have five petals and a characteristic spur, resembling a monk’s hood.
How to Grow Monks Cress
Monks Cress thrives in full sun to partial shade, requiring at least six hours of direct sunlight daily for optimal flowering. Too much shade can reduce bloom production. It is adaptable and can be grown in garden beds, containers, hanging baskets, or trained on trellises.
Monks Cress prefers ordinary, well-drained soil that is not overly rich in nutrients; it performs better in poor, infertile soil, which encourages more flowers. Prepare garden beds by loosening the soil and incorporating organic matter to improve drainage and aeration. For container planting, standard garden soil works well.
Consistent moisture is important for Monks Cress, but it does not tolerate waterlogged conditions. New plantings require daily watering for the first couple of weeks to establish roots. Afterward, water every two to three days, depending on weather and soil type; sandy soils need more frequent watering. Check soil moisture by inserting a finger; if dry, it is time to water.
Monks Cress is generally resilient to pests, but issues like aphids and mealybugs can occur. These pests can cause yellowing, stunted growth, and distorted leaves by sucking sap from the plant. Nasturtiums are also known to attract the larvae of the Large White or Cabbage White butterfly and are sometimes used as a trap crop to divert pests away from other plants.
Eating Monks Cress
Monks Cress is entirely edible, with all above-ground parts offering a distinct flavor profile. Its taste is often described as peppery or pungent, reminiscent of watercress or radish, due to the presence of glucosinolates. The flowers tend to be less hot than the leaves, while the seed pods are the most intensely flavored.
The vibrant flowers make an attractive and flavorful addition to salads, providing a colorful garnish and a peppery bite. Leaves can also be incorporated into salads, sandwiches, or stir-fries. The unripe seed pods are particularly versatile; they can be pickled in vinegar or brine to create a condiment similar to capers.
Beyond its flavor, Monks Cress offers nutritional benefits. The flowers contain a notable amount of Vitamin C and are rich in lutein. Historically, the plant has been used for its antibacterial and antiviral properties.
Harvesting and Storing Monks Cress
Harvesting Monks Cress is straightforward, allowing for a continuous supply throughout the growing season. Leaves and flowers can be picked as needed, preferably in the morning after the dew has dried. Regularly harvesting the flowers can encourage the plant to produce more blooms. For seed pods, collect them when they are still unripe and green for pickling.
To maintain freshness, Monks Cress leaves and flowers are best used shortly after harvesting. They can be stored in the refrigerator for a few days, ideally in a sealed container or a plastic bag with a damp paper towel to prevent wilting. The pickled seed pods, when properly prepared and stored in sterile jars, can last for many months.