The garden nasturtium is not known in the wild, but is by far the most commonly grown member of the Tropaeolaceae. After its introduction from Peru into the Netherlands in the late 17th century, it spread rapidly across gardens, and because of its value as a source of vitamin C, it was distributed to harbours and oceanic islands to fight scurvy amongst sailors on long sea voyages. Here we present the history of its introduction, the many uses of the plant (including three recipes), and an illustration from material grown at Kew.