Nasturtium (Tropaeolum majus) originates from the Andes in South America. The leaves are traditionally used raw in salads or lightly cooked to support digestion and metabolism. In Western herbalism, nasturtium is considered a mildly pungent herb with slight antibacterial properties. In Ayurveda, the leaf is warming, pacifies Vata, balances Pitta, and slightly reduces Kapha. Flowers and seeds, however, are more strongly warming and stimulating, with seeds particularly effective at reducing Kapha.