Ah the snappy taste of nasturtiums – flowers, seed pods, which can be pickled, and leaves. It leaves a warm afterglow going down to the tummy. So good for you. Pair with the sweet aroma of lavender, and the digestive aide of parsley.
I made a tea by steeping leaves and flowers of all three to stave off the sniffles from spring pollens, which are really thick around here right now.
Nasturtiums (Botanical Name: Tropaeolum majus, origination is South America) contain a lot of vitamin C, and have antibiotic and antimicrobial properties, without harming the intestinal biome. They are known to help turn away colds, fungal, bacterial and yeast infections and most potent when fresh. It also has been used to stimulate hair regrowth. It’s vines are very hardy and easy to grow.
Lavender (Botanical Name: Lavandula angustifolia or Lavandula officinalis) is most used for its fragrance, often in soaps to soak in (Latin root lavare, to wash), and in lotions, with proven abilities to calm and sooth. It is also used to lessen pain, hair loss, repel mosquitoes, and as an antiseptic.
Parsley (Botanical Names: Apium crispum, Apium petroselinum, Carum petroselinum) is packed with vitamin K, and to a lesser degree, vitamin A, vitamin C, calcium, iron, and folate. It is used mainly as a digestive aide, and anti-inflammatory, assisting to resolve internal infections, gastrointestinal (GI) disorders, thus helping the intestinal biome to resist allergies. It may also fight off cancer by resisting tumor growth.