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.
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!