• Nasturtium empress of india microgreens ready to harvest, grown from Deliseeds seeds
  • Nasturtium empress of india microgreens ready to harvest, grown from Deliseeds seeds
  • Nasturtium Empress of India - microgreens seeds for growing
  • Nasturtium Empress of India - microgreens seeds
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Tropaeolum nanum

Nasturtium Empress of India - microgreens seeds

✨Spicy nasturtium microgreens with striking reddish hues – a gourmet favorite for heat and color.

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€1,95
€1,95
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    Dark, red-tinged nasturtium microgreens with a bold peppery bite, ready in 14–17 days.

    A striking tray: large, round leaves in dark green with a reddish-purple tint, on pink-red stems.
    From seed to harvest in 14–17 days: soak for 6–8 hours, then 5–7 days covered in the dark.
    Sow 180 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Bold, peppery heat with a sweet finish. A few leaves lift salads, eggs, cheese and fish.
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    Nasturtium empress of india microgreens ready to harvest, grown from Deliseeds seeds
    Nasturtium empress of india microgreens ready to harvest, grown from Deliseeds seeds
    Nasturtium Empress of India - microgreens seeds for growing
    Nasturtium Empress of India - microgreens seeds

    Details

    Dark, red-tinged nasturtium microgreens with a bold peppery bite, ready in 14–17 days.

    A striking tray: large, round leaves in dark green with a reddish-purple tint, on pink-red stems.
    From seed to harvest in 14–17 days: soak for 6–8 hours, then 5–7 days covered in the dark.
    Sow 180 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Bold, peppery heat with a sweet finish. A few leaves lift salads, eggs, cheese and fish.
    SPECIFICATION

    Seed

    Common name Red-leaved nasturtium microgreens (Empress of India)
    Botanical name Tropaeolum majus, dwarf type (also sold as T. nanum)
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 7.5–8

    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 under a thin layer of soil and a lightly weighted cover
    Temperature 18–22 °C
    Harvest 14–17 days after sowing, when the round leaves are fully open

    Taste and colour

    Flavour Bold, peppery heat with a mild, sweet finish; crisp, juicy stems
    Colour Pink-red stems; large, round, dark green leaves with a reddish-purple tint
    ABOUT

    Empress of India is a compact garden nasturtium, grown for its unusually dark foliage and deep crimson flowers. As a microgreen it forms large, round leaves in dark green with a reddish-purple tint, held on pink-red stems. Bite into one and you get a bold, peppery heat, close to watercress, followed by a mild sweetness.

    The dark leaves are what set this variety apart from green nasturtiums. They look striking on pale food such as risotto, burrata, creamy soups or white fish, and half a tray of Empress of India next to green nasturtium gives a two-tone harvest. Give the tray strong light once the cover comes off: in a dim spot the stems stretch and the colour stays weaker.

    Nasturtium needs more patience than most microgreens. The seeds are large, about 8 to the gram, and have a hard coat, so they need a soak and take several days to come up, not all at once. The botanical name Tropaeolum comes from the Greek word for a trophy: Linnaeus is said to have seen shields in the round leaves and helmets in the flowers.

    IN THE KITCHEN

    Use Empress of India nasturtium raw and add it at the very end. Scatter the dark leaves over goat's cheese or burrata, beetroot salads, carpaccio and tartare, smoked fish, devilled eggs or a pale risotto, or blend a handful into butter or cream cheese for a peppery spread. Keep the leaves dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Soak 180 g of seed (150–200 g) in warm water for 6–8 hours. The water turns cloudy, which is normal. Drain and rinse the seeds.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or fine compost and press it level. Spread the soaked seeds in a single layer, press them lightly into the surface and cover them with a thin layer of soil.
    3 Put a second tray on top with a light weight and keep it in the dark at 18–22 °C for 5–7 days. Check every day that the soil stays moist but not wet.
    4 When most seedlings press against the cover, move the tray under a grow light or to the brightest window. Water from below, give the tray airflow to prevent mould, and pick out any seeds that turn soft or mouldy.
    5 Harvest 14–17 days after sowing, when the round leaves are fully open and the stems are firm. Stop watering about 12 hours before and cut just above the soil with sharp scissors.
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