Peach Melba, Dwarf Nasturtium Flower

• Unique Bicolor Blooms: Creamy peach-yellow flowers with striking "painted" red centers.
• Entirely Edible: Every part of the plant—flowers, leaves, and seed pods—is edible, boasting a delightful peppery, watercress-like snap.
• Compact "Dwarf" Habit: Unlike trailing varieties, Peach Melba stays in a neat, 10–12 inch mound, making it ideal for containers, hanging baskets, and garden edges.
• Natural Pest Protection: A famous "trap crop" that draws aphids away from your prized vegetables like kale and tomatoes.
• Pollinator Favorite: The deep spurs of the flowers are a magnet for hummingbirds and long-tongued bees.

Peach Melba is the ultimate multi-tasker. Its lily-pad-shaped, bright green leaves provide a lush backdrop for the warm-toned flowers. Because it is a Tropaeolum minus (dwarf variety), it won't take over your garden path or smother neighboring plants.

For the home chef, these blooms are a revelation. Use the flowers to garnish summer salads, float them in cocktails, or stuff the leaves with herbed goat cheese for a gourmet appetizer. The seed pods can even be pickled to create "poor man’s capers!"

1. Sowing: Direct sow outdoors after the last frost. Nasturtiums have sensitive roots and do not like being transplanted.
2. Preparation: To speed up germination, soak the large, pea-like seeds in water for 4–8 hours (or overnight) before planting.
3. Depth: Plant seeds 1/2 inch to 1 inch deep. They need darkness to germinate.
4. The "Neglect" Rule: Do not fertilize your Nasturtiums! Rich soil or high-nitrogen fertilizer will result in massive green leaves that hide the flowers. Poor soil actually stresses the plant into producing more blooms.
5. Watering: Water regularly during dry spells, but ensure the soil drains well. They don't like "wet feet."