Nasturtium leaves

Nasturtium leaves are the edible leaves of the Tropaeolum majus plant, commonly known as nasturtium. This climbing, ornamental plant is notable for its rounded, deep green leaves, which have a fresh, slightly spicy flavor similar to radish or mustard, making it an interesting ingredient for salads, soups, and other fresh dishes.

Native to the Andes of South America, specifically to countries like Peru and Colombia, nasturtium has been traditionally used in gastronomy and natural medicine for its antibacterial and antioxidant properties. Its leaves are rich in vitamin C, iron, and other beneficial micronutrients for health.

In different regions of Latin America, nasturtium leaves may have various names, such as hojas de nasturzio in Mexico and Central America, or simply capuchinas. They are valued both for their flavor and their nutritional contribution and are commonly incorporated into recipes that seek a spicy and fresh touch, ideal for salads, fish, or stuffings.