The trailing or climbing nasturtium is a herbaceous annual plant native to the Andean region of South America. The Jesuits brought it to Europe in the 16th century. The flowers of the modern varieties have intense bright colors and a trumpet-like shape with a slightly curved spur. Both the leaves and flowers are edible, and the seeds can be pickled, much like capers. The plant is often on the menu in both Bolivia and Peru. It has a slightly piquant flavor, similar to that of cress.
The high vitamin C and beta-carotene content means that nasturtiums were used in traditional medicine as an antioxidant, dehydrator and cough suppressant. In Europe, its use has shifted more to the horticultural field. It thrives in a wide variety of soils, but prefers those without waterlogging and likes full sunlight. The climbing nasturtium is a trailing plant and is characterized by the brightness of its orange-yellow hues.