Cress - microgreens seeds

FULL SPECIFICATION TABLE

General information

Cultivation data

Health and nutrition facts

ABOUT

About Cress microgreens

What is garden cress? Garden cress (Lepidium sativum), sometimes called peppergrass, is a fast-growing herb in the mustard family. As microgreens, cress is harvested at 5-7 cm tall, when it has tiny three-lobed green leaves atop slender white stems. Despite their small size, cress microgreens are big on flavor - they pack a sharp, tangy punch reminiscent of horseradish or radish, combined with a fresh green undertone. The flavor is often described as spicy and bright, but not overwhelming. If you enjoy arugula or watercress, you'll love the bold taste of cress microgreens. They instantly liven up foods with a peppery heat that fades into a refreshing finish. Because of this, cress is used as both a herb and salad green. It's especially popular in European cuisines; for example, in the UK, "mustard & cress" sandwiches are a classic, using the peppery cress shoots.

Culinary uses: Cress microgreens bring a distinctive peppery zest to a wide array of dishes. They are fantastic in salads (a handful of cress micros will give the whole salad a gentle spicy lift) and on sandwiches or wraps for crunch and heat. Try them layered in cream cheese sandwiches or sprinkled on avocado toast - the contrast is delicious. They also make an excellent soup garnish, especially on creamy soups or potato soup, adding both color and a pop of flavor. Because cress has a bite, it pairs well with rich or sweet foods: for instance, topping a savory oatmeal or an omelette with cress microgreens balances richness with spice. In Indian cuisine, young cress (haloon) is sometimes added to salads and chutneys for heat. Another idea: blend cress microgreens into salad dressings or sauces for a wasabi-like kick. However you use them, serve cress raw or add at the very end of cooking - heat can diminish their vitamin C and spicy oils (and traditional wisdom says cooking cress makes it lose its valuable properties). Due to their small size, you can use cress microgreens generously as a flavorful garnish without overwhelming a dish.

Health benefits: Garden cress microgreens are an underrated superfood. They are absolutely brimming with essential nutrients. These little greens provide notable amounts of vitamin A (for eyesight and immune function), vitamin E (an antioxidant for skin and cells), vitamin K (for bone health and blood clotting), and even B vitamins like B₃ (niacin) which help metabolism. They're also a great source of minerals: calcium (for strong bones), iron (for healthy blood), magnesium, potassium, and phosphorus. Cress is particularly celebrated for its high antioxidant content - it contains carotenoids and flavonoids that combat oxidative stress. It's also rich in glucosinolates (the compounds in cruciferous veggies that may have anti-cancer effects). In fact, some studies indicate microgreens like cress can have many times the nutrient concentration of their mature plants. People have traditionally used cress as a medicinal herb too: it's considered a natural digestive aid and diuretic, and folklore touts it for clearing the respiratory system. While we focus on nutrition, it's worth noting cress microgreens are also high in fiber for such a small plant, aiding digestion. They are very low in calories yet high in flavor, making them ideal for spicing up a healthy diet without salt or artificial additives. If you're eating these spicy greens raw, you get maximum vitamins (cress is extremely high in vitamin C which is heat-sensitive). Additionally, cress contains compounds that may support immune function and have antimicrobial properties. All in all, adding a handful of cress microgreens to your meals can boost nutrient intake and possibly help in disease prevention - plus wake up your taste buds!

Growing info & seed quality: Our garden cress seeds come in both conventional and organic (BIO certified) options. The organic seeds carry an ECO certification ensuring they are produced without synthetic pesticides - perfect for organic micro farming. Cress seeds are tiny (about 450 seeds per gram!), reddish-brown in color, and have a special feature: when wet they form a gel (mucilage) around them. This means you do not soak cress seeds before sowing (soaking would turn them into clumpy gel). Instead, they can be sown dry on a moist medium and they'll stick in place. Cress is one of the easiest microgreens to grow - even a beginner will succeed. It germinates incredibly fast (often within 24-48 hours you'll see sprouts) and is ready to cut in as little as a week. The plants stay short and don't tangle much, making harvest simple. Our seeds have a high germination rate and are tested for pathogens, important since cress is often grown densely. With minimal effort, you'll have a spicy windowsill crop. Just keep in mind cress microgreens don't last long after harvest - for peak nutrition and taste, consume them within 4-5 days of cutting. You might also do successive plantings (e.g., sow a new tray every week) to have a continuous fresh supply, as they grow so quickly.

GROWING INSTRUCTIONS

How to grow Cress microgreens?

Cress microgreens are famed for how quick and simple they are to grow. It's an ideal choice for a first-time grower. Here's how to grow your own peppery cress shoots:

1. Prepare the Medium: You can grow cress on soil or soilless mediums (like coco coir or hemp mats). Because cress seeds are mucilaginous, some people even grow them on just a kitchen towel or hydroponic pad. Ensure whatever medium you use is moistened evenly before sowing. If using soil, fill your tray with a fine seed-starting mix and mist it well.
2. Sowing Seeds (No Soak): Do not pre-soak cress seeds - they will become gooey. Instead, sprinkle the dry seeds evenly across the surface of the moist medium. Aim for a dense coverage, but try not to let seeds pile on top of each other. A rough guideline: ~30 grams of seed for a 10x20" tray. After scattering, you can very lightly mist the seeds to help them settle, but avoid overwatering which would cause excessive gel. You do not need to cover cress seeds with soil; they will germinate well on the surface with light contact.
3. Blackout/Germination: Cover the tray with a lid or another tray to create darkness and humidity. Cress germinates extremely fast - typically in 1-2 days you'll see sprouts appear. Keep the covered tray in a warm spot (around 20-22°C). Check daily; if you see white roots and tiny yellow shoots, you can remove the cover as early as day 2. Cress only needs about 2 days of blackout - any longer and the stems may stretch too much.
4. Light & Growing On: Once sprouted, move the tray to a lighted area. Cress does well in indirect sunlight or under a grow light. It doesn't need intense light; in fact, avoid very strong direct sun which could dry them out quickly. Under lights, give ~12-16 hours of light per day. You'll notice the yellow sprouts turn green almost within a day of getting light. Maintain good airflow around the greens to prevent any fungal issues (though cress is less prone to mold because of its quick cycle).
5. Watering: Cress microgreens like moisture but not waterlogging. Because the seeds formed a gel, the top layer retains water nicely. Still, check daily and mist or bottom-water as needed to keep the medium moist. They have shallow roots, so frequent light watering is better than heavy soaking. If you see any fuzzy growth (which is rare with cress's speed), ensure you aren't overwatering. Garden cress can tolerate slightly cooler temperatures; if it's hot, monitor moisture closely as the medium can dry out faster.
6. Harvesting: Garden cress grows rapidly. Typically by day 5 or 6, the cotyledon leaves are fully open and you have a thick mat of 5 cm tall seedlings ready to cut. You can harvest anywhere from 7 to 10 days after sowing for optimum flavor and size. Don't wait too long - if cress microgreens get overly tall (past 10-12 days), they can turn a bit fibrous or bitter and may start to flop over. To harvest, use sharp scissors or a knife to cut bundles of cress just above the soil/mat surface. Rinse them in cold water and spin or pat dry. Because cress is delicate, it's best to snip right before using. In the fridge, harvested cress might last ~3-5 days in a container, but will lose some punch over time. It's so quick to grow, the best strategy is to grow small batches and eat them fresh. (Note: Cress typically will not regrow after cutting; start a new planting for a continuous supply.)

Special Tip - Hydroponic Growing: Cress microgreens do great on hydroponic media. If using something like a hemp grow mat or even a thick paper towel, keep it consistently damp. The seeds will stick to it due to the mucilage. You might see a white fuzzy layer around seeds - that's normal mucilage gel, not mold. Just ensure no foul odor (sign of mold). Some growers even use shallow plates and water to grow cress (similar to how mustard and cress have been grown on wet tissue in classrooms). If you try that, just be careful changing the water to prevent stagnation. Cress doesn't require nutrients added to water; all its growth comes from seed reserves in that short time.