6. Cress

NZ Lifestyle Block - - Plants With A Purpose - Cress, Moss Curled. Beet­root, Bull’s Blood. Mesclun at baby leaf stage.

Le­pid­ium sativum is a good mi­crogreen for be­gin­ners and one of the old­est. It’s so easy, I re­mem­ber grow­ing it on wet blot­ting pa­per at school, but the tiny seedlings are very small and bruise easily.

Cress is re­lated to mus­tard and wa­ter­cress, which it com­bines well with, and has the same pi­quant, pep­pery flavour. Try us­ing cress in a herb but­ter or the tra­di­tional mix with may­on­naise, egg and lash­ings of black pep­per served in sand­wiches. I like Bull’s Blood be­cause it pro­duces dark red leaves even un­der low light. The bright red stems are a fea­ture too, so cut them close to the soil. For more on beet­root’s amaz­ing health ben­e­fits see NZ Lifestyle Block’s March is­sue.

2. Use as a raw gar­nish on any dish or dec­o­rate a nib­bles plat­ter.

3. Add raw to sand­wiches, pita pock­ets, wraps, tacos or ham­burger buns.

4. Spice up a cooked flan with mus­tard and mizuna.

5. Stir into scram­bled eggs at the last minute.

6. Make

veges.

7. Cress and mus­tard go well with may­on­naise, egg and black pep­per in sand­wiches.

Note: A salad spin­ner is in­dis­pens­able - just be care­ful not to over­spin!

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