Description:
Alaska Nasturtium is a variety of nasturtium known for its striking variegated leaves, which are green with cream or white marbling. The plant produces vibrant, edible flowers in shades of orange, red, and yellow. It has a trailing or climbing habit and can grow 12-18 inches tall with a spread of 12-24 inches.
 
Uses:
Culinary: Both the leaves and flowers are edible and have a peppery flavor, similar to arugula. They are used to garnish salads, sandwiches, and other dishes. The seeds can be pickled and used as a substitute for capers.
Medicinal: Traditionally, nasturtiums have been used for their antiseptic and antimicrobial properties. They are also rich in vitamin C.
Ornamental: The colorful flowers and variegated foliage make Alaska Nasturtium a popular choice for garden borders, containers, and hanging baskets.

Growing Conditions:
Climate: Nasturtiums prefer cooler temperatures. They thrive in the spring and autumn in warmer regions.
Soil: Well-drained, moderately fertile soil with a pH of 6.1 to 7.8. Nasturtiums can tolerate poor soil but may produce more foliage than flowers in overly rich soil.
Sunlight: Full sun to partial shade. They bloom best with at least 6 hours of direct sunlight daily.
Watering: Regular watering is needed to keep the soil consistently moist, especially during dry periods. Avoid overwatering, as this can lead to root rot.

Harvesting:
Timing: Harvest flowers and leaves as needed throughout the growing season. Flowers are best picked in the morning when they are freshest.
Method: Use scissors or garden shears to cut flowers and leaves, leaving some foliage to allow the plant to continue growing.
Preservation: Nasturtium flowers and leaves are best used fresh, but they can also be stored in the refrigerator for a few days. Seeds can be harvested when they mature and dried for future planting or pickling.