Peach Melba Nasturtium

Tropaeolum majus

Contains ~ 25 Seeds per Packet

Packed for 2026

Origins, Migration, and History
Peach Melba Nasturtium  belongs to a species native to the Andes of South America, especially Peru and neighboring regions, where nasturtiums developed as tender perennial plants before spreading outward through cultivation. Over time, Tropaeolum majus moved from South America into Europe after the Columbian Exchange, where it became popular as both an ornamental and an edible garden plant. The heirloom cultivar Peach Melba is a later garden selection, cherished for its soft, old-fashioned coloring and compact habit rather than for large-scale commercial breeding. Like many heirloom flowers, it has been preserved through seed saving and specialty seed catalogs because gardeners value its beauty, easy growth, and edible blossoms.

Appearance and Characteristics
Peach Melba is prized for its warm, delicate blooms, usually a soft creamy yellow to peach with deep raspberry-red markings at the throat. The flowers are about 2 to 2½ inches across and stand out against rounded, shield-like leaves that give nasturtiums their unmistakable look. This variety is generally more compact than large trailing nasturtiums, making it well suited for borders, containers, and small garden spaces. Like other nasturtiums, it is frost-sensitive, blooms from late spring or summer until frost, and attracts pollinators and beneficial insects while also showing good tolerance for poorer soils.

Culinary Uses
Nasturtiums are among the most useful edible flowers in the garden, and Peach Melba is no exception. The flowers, young leaves, and immature green seeds are all edible. Blossoms add a peppery, radish-like bite and a bright ornamental touch to salads, cheese boards, open-faced sandwiches, and garnishes. The leaves can be used fresh in salads or chopped into herb butters and spreads, while the green seeds are sometimes pickled and used like capers. Because of its especially pretty flower coloring, Peach Melba is often grown with edible landscaping in mind, where beauty and kitchen use go hand in hand. General nasturtium culinary use as a peppery edible plant is well documented for Tropaeolum majus.

Growing Tips and Sow Depth
Peach Melba Nasturtium grows best in full sun to part shade in well-drained soil. Nasturtiums usually flower best in average to lean soil; overly rich soil can encourage lush leaves at the expense of blooms. Direct sowing outdoors is usually preferred because the roots dislike transplant disturbance. Sow seeds 1 to 2 weeks after the last frost, when soil temperatures are roughly 55°F to 65°F. Plant seeds ½ to 1 inch deep, spacing them about 8 to 12 inches apart, or sow in small groups for a fuller look. Keep the soil lightly moist until germination, which commonly takes 7 to 14 days. In warm regions, nasturtiums may also be fall sown for winter bloom.

Harvesting Guidance
Harvest flowers once they are fully open and fresh, preferably in the cool part of the morning. Young leaves are best picked before they become tough, and repeated harvesting encourages continued growth and blooming. For seed saving, allow selected flowers to fade and the seeds to mature and dry on the plant before collecting them. If grown mainly as an ornamental, regular deadheading will help keep plants tidy and prolong the bloom season. Because nasturtiums are tender and frost-sensitive, harvest edible parts freely before cold weather ends the planting