• Nasturtium alaskan green microgreens ready to harvest, grown from Deliseeds seeds
  • Nasturtium alaskan green microgreens growing stage, grown from Deliseeds seeds
  • Nasturtium Alaskan Green - microgreens seeds for growing
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Tropaeolum nanum

Nasturtium Alaskan Green - microgreens seeds

✨Peppery, crisp microgreen with succulent lily-pad leaves – a bold addition to salads and gourmet plates.

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€1,95
€1,95
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    Fresh green nasturtium microgreens with large, round leaves and a sharp, peppery bite, ready in 14–17 days.

    Large, round, fresh green leaves on juicy stems, from big seeds that are easy to sow by hand.
    From seed to harvest in 14–17 days after a 6–8 hour soak and 5–7 days in the dark.
    Sow 180 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sharp, lingering peppery heat. Chop a few leaves into tacos, eggs, potato salad or a green sauce.
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    Nasturtium alaskan green microgreens ready to harvest, grown from Deliseeds seeds
    Nasturtium alaskan green microgreens growing stage, grown from Deliseeds seeds
    Nasturtium Alaskan Green - microgreens seeds for growing

    Details

    Fresh green nasturtium microgreens with large, round leaves and a sharp, peppery bite, ready in 14–17 days.

    Large, round, fresh green leaves on juicy stems, from big seeds that are easy to sow by hand.
    From seed to harvest in 14–17 days after a 6–8 hour soak and 5–7 days in the dark.
    Sow 180 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sharp, lingering peppery heat. Chop a few leaves into tacos, eggs, potato salad or a green sauce.
    SPECIFICATION

    Seed

    Common name Green nasturtium microgreens (Alaskan Green)
    Botanical name Tropaeolum majus, dwarf type (also sold as T. nanum)
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 7.5–8.5

    Growing

    Difficulty Moderate — needs soaking, patience and good airflow
    Growing medium Potting soil or fine compost
    Sowing rate 180 g per 25 × 50 cm (1020) tray, range 150–200 g; about 14 g per 10 × 10 cm
    Soaking 6–8 hours in warm water, then drain and rinse
    Blackout 5–7 days, seeds covered with a thin layer of soil and a lightly weighted lid
    Temperature 18–22 °C
    Harvest 14–17 days after sowing, when the round leaves are fully open

    Taste and colour

    Flavour Sharp, persistent peppery heat; juicy, crisp stems
    Colour Pale green to pinkish stems; large, round, fresh green leaves
    ABOUT

    Alaskan Green is a compact garden nasturtium. Grown plants of the Alaska type are known for leaves marbled with cream, but as a microgreen, cut 14–17 days after sowing, it gives large, round, plain green leaves on pale green to pinkish stems. The leaves are shaped like small shields, with the stem attached in the middle.

    The taste is the main reason to grow it: a sharp, peppery heat that builds slowly and lingers longer than radish. The name says as much. Pliny the Elder explained the Latin word nasturtium as ‘nose-torment’, after the sharp taste of cress, and old English books call the garden nasturtium ‘Indian cress’.

    The seeds are big, about 7.5–8.5 to the gram, with a hard coat. Soak them, lay them out by hand in a single layer and cover them with a thin layer of soil, which keeps them moist and in close contact with the soil. The start is slow and uneven, so don't give up on a tray that still looks empty after a few days in the dark.

    IN THE KITCHEN

    Use Alaskan Green nasturtium raw and chop the larger leaves. It suits tacos and quesadillas, scrambled eggs and omelettes, potato and pasta salads, vinaigrettes and herb butter, and green sauces such as pesto or chimichurri, where it can replace part of the herbs and add heat. Keep the leaves dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Put 180 g of seed (150–200 g) in a bowl of warm water for 6–8 hours. The seeds swell a little and the water turns cloudy. Drain and rinse them in a sieve.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or fine compost and level it. Lay the seeds in a single layer, press them in and cover them with about 5 mm of soil.
    3 Mist the surface, put a second tray on top with a light weight and keep the tray in the dark at 18–22 °C for 5–7 days. Check daily: the soil should stay moist, never wet.
    4 Once most seedlings have come up and lift the lid, give them as much light as you can, under a grow light or in a bright window. Water from below and keep air moving around the tray to prevent mould.
    5 Harvest 14–17 days after sowing, when the round leaves are fully open. Stop watering about 12 hours before and cut just above the soil with clean, sharp scissors.
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