Tuberous Nasturtium

Vine

Tuberous Nasturtium

Tropaeolum tuberosum

Also known as: Mashua, Cubio

VineRoot Tropaeolaceae EdibleGround CoverOrnamentalWildlife AttractorDynamic Accumulator
Hardiness Zone
8-11
Ideal Temp
50–80°F
Survives Down To
25°F
Life Cycle
Perennial

Tuberous nasturtium (Tropaeolum tuberosum) is the Andean nasturtium grown for peppery, starchy tubers and the same pepper-leaf tang you know from garden nasturtiums, just with more underground ambition. Vines climb 2–3 m (6–10 ft) in a season and die back to tubers when heat or frost ends the party; in subtropical and tropical Americas it often performs best through the cooler half of the year, with tubers lifted before relentless wet heat invites rot. ☀️💧 Sun and Water Requirements: - Full sun in mild weather; afternoon shade when temperatures stay tropical-hot. - Even moisture, sharp drainage—soggy clay murders tubers faster than lecture. - Mulch lightly to buffer soil temperature but keep crowns from staying wet. ✂️ Methods to Propagate: - Plant whole small tubers after danger of hard frost (or start under protection) when soil is warm enough for quick shoot growth. - Save the densest, disease-free tubers for replanting; label lines if you select for milder flavor. - Tip layering: bury nodes where vines touch soil to root backup plants. 🌾 Harvest / Best Use Timing: - Dig tubers after tops senesce or before the wettest, hottest stretch in humid lowlands. - Blanch, roast, or pickle—raw flavor is loud; cooking tames the bite. - Flowers and young leaves are edible as accents, same cautions as ornamental nasturtiums.

Good Neighbors
  • Corn
  • Beans
  • Yacon
Known Threats — Organic Solutions Only
Aphids
Aphidoidea
Caterpillars
Lepidoptera Larvae
Slugs
Gastropoda