Almost all parts of the plant can be used to promote health.
One of the main active ingredients are derivatives of benzyl mustard compounds, in particular glucotropeolin (about 0.1%). Chemical studies have shown that the leaves are rich in ascorbic acid and carotenoids. 100 g of fresh plant accounts for up to 285 mg of vitamin C, while, for example, lemon contains only 60-65 mg of it per 100 g of raw product. In addition, it contains polyphenols and low molecular weight phenols, in particular chlorogenic acid, as well as flavonoids (isoquercetin and quercitin glycoside). Flowers contain carotenoids, anthocyanidins.
In addition, nasturtium, especially fresh, contains a large amount of sulfur, which has a preventive effect in sclerosis and other diseases of the "third age" (this is how the delicate French call old age). The plant isolated the substance tropeolin, which helps with heart failure associated with atherosclerosis. In the experiment, this biologically active compound relieved an attack of angina pectoris in 2-3 minutes.
In addition, both flowers and leaves contain vitamins B1, B2, salts of iodine, potassium, iron, phosphorus. Nasturtium contains selenium, which prevents the development of diseases associated with lipid peroxidation, that is, all those sores associated with stress and poor ecology.
The whole plant, and especially the volatile compounds contained in it, have a detrimental effect on pathogens and stimulate the protective functions of the body, and also improve metabolic processes. Therefore, German herbalists often use it for the flu and for the treatment of the disease, and as a prophylactic agent. It is recommended to use nasturtium for anemia.
It is especially effective with a deficiency of vitamins C and A. It is used for skin diseases, for strengthening hair, etc. Leaves are used as a vitamin, cold remedy, for metabolic disorders, for kidney and cholelithiasis. They are harvested, as a rule, in the first half of summer, at which time they contain the maximum amount of biologically active substances. It is advisable to dry them quickly and always in the shade. It is not recommended to dry raw nasturtium at high temperatures. In this case, the essential oil finally evaporates. Even when properly dried, it stays very poorly. Namely, its sulfur-containing components fight atherosclerosis.
Infusion of leaves prepare as follows: 1 tablespoon of dry raw materials in a glass of boiling water is infused for 20-30 minutes and drunk in 3 divided doses during the day. This remedy can be used as a vitamin, anti-cold and anti-sclerotic remedy.
In German folk medicine alcohol tincture of nasturtium and nettle leaves used for rubbing into the scalp for hair loss. To do this, take in equal parts fresh nettle leaves and nasturtium herb, pass through a meat grinder, pour in an equal volume of alcohol, insist for 2 weeks in a dark place. The finished tincture is rubbed into the scalp, after diluting with water.
Infusion of flowers prepared in the same proportions and used, as a rule, for diseases of the cardiovascular system.
With infant thrush, a folk remedy for rinsing the mouth is decoction of nasturtium flowers with honey.
An alcoholic tincture from the leaves (1 part of fresh leaves and 1 part of vodka) is taken as a blood purifier, 1 teaspoon 3 times a day for boils, acne and some skin diseases.
You can also try a more exotic recipe from French medicine. Take a liter jar, fill it to the brim with fresh nasturtium leaves and fill it with dry white wine. Close the lid and leave for 2 weeks in the dark at room temperature. Naturally, it is better to steam the jar and lid. Then strain the contents of the jar and take 1 teaspoon 3 times a day before meals to raise the vitality of the body. The same wine was used by the loving inhabitants of France as an aphrodisiac (a means of increasing sexual desire). It is necessary to store the infusion in the refrigerator in a sealed glass container.
French herbalists for osteoporosis recommend the following recipe: pour 30 g of dry grass in 1 liter of boiling water, leave for 10 minutes, strain and drink 150 ml 3-4 times a day.
And again, the French phytotherapist of the beginning of the last century A. Leclerc prescribed nasturtium for bronchitis and emphysema, noting its expectorant properties.
In Germany, they are currently fond of freshly squeezed juices from medicinal plants, including nasturtium. The daily dose is 30 ml, that is, 1 tablespoon 3 times a day. This remedy is considered very effective for chronic cystitis and bronchitis, as well as influenza. As a local irritant, this juice can be applied for sprains, myositis and even radiculitis. The sensation is like a pepper plaster, only weaker. Outwardly, it is recommended to rub the juice into the scalp in case of hair loss. This helps to improve blood circulation and thus the nutrition of the bulbs.
Contraindications: Stomach and duodenal ulcers, inflammatory kidney disease, and also not recommended for children and adolescents. When taken, it can cause irritation of the gastrointestinal mucosa, with external use, contact dermatitis and allergic reactions similar to the action of nettle.
Nasturtium seeds are used mainly as a laxative: 0.6 g of crushed seeds with a spoonful of honey before dinner. Therefore, the recommendations on the Internet to use them for colds and in rather large quantities and for a long time cause some bewilderment.
And in cooking, this plant is simply necessary. A few seeds will add a pleasant piquancy to salads, pickled buds will replace capers, and a few leaves in a green salad will enrich it with vitamin C. Salads can be made from any vegetables, with or without a boiled egg. These salads are seasoned with vegetable oil or sour cream.
In addition, it is extremely responsive to watering. Nasturtium will survive the drought, but the leaves and flowers will be smaller. Seeds remain viable for 4-5 years. And until the very frost, the capuchin will delight the eye and maintain your precious health.
Plants look good cut and last about 5 days. At the same time, they emit phytoncides and purify the indoor air.
Collect the unopened buds, rinse them, put them in jars. Better to take small containers. For example, baby food jars are suitable - they close tightly and are convenient to use. Pour the boiling marinade over the buds and close the jars. For the marinade, you need for 1 liter of water: 50 g of coarse salt, 100 g of apple cider vinegar and, if desired, 100-200 g of granulated sugar. The resulting spice can be added to pizza, stir-fries, stews and vegetables.
Cooking recipes with nasturtium:
- Late summer salad with nasturtiums
- Cucumber salad with sweet clover and nasturtium leaves
- Avocado and grapefruit salad with perilla leaves
- Seasoning from nasturtium flowers
- Nasturtium flower jam
- Pickled nasturtium seeds and buds
- Eggs stuffed with nasturtium fruits
- Red currant and nasturtium sauce
- Vinegar with herbs "Czech"
- Homemade capers