Nasturtium Empress of India - microgreens seeds

Spicy‑sweet nasturtium greens with vibrant stems. Finish steaks, grain bowls, and tangy vinaigrettes.

FULL SPECIFICATION TABLE

General information

Cultivation data

Health and nutrition facts

ABOUT

What are Red Nasturtium microgreens?

Red nasturtium microgreens come from select nasturtium varieties (such as Empress of India, Jewel Mix (dark selection), or other cultivars) that have pigmented stems or darker leaves. When grown as microgreens, they closely resemble their green cousins in shape - the round, shield-like leaves - but delight the eyes with splashes of red and deep green. Often the stems emerge a soft pink or red, and the undersides of the leaves might show a purple flush. This two-tone effect (green on top, red underneath) makes red nasturtium microgreens especially prized for decorating plates. They basically look like miniature water lily pads painted with a blush of crimson!

Flavor-wise, expect the same signature peppery punch nasturtiums are known for. Many growers and chefs swear that the red/purple nasturtium varieties have an extra depth to their flavor: still very peppery and spicy, but with a slight "cool" or herbal note that follows. It's been described as "spicy yet cooling" - a unique combination that makes eating them a fun experience. If green nasturtium is like black pepper, some say the red nasturtium is like pink peppercorn - a bit nuanced in aroma while still packing heat. Either way, both will definitely add a zesty kick. These microgreens can clear the sinuses a bit like a mild horseradish!

Culinary Applications: Red nasturtium microgreens are a darling of fine dining and creative chefs. Their vibrant look and intense taste allow them to play dual roles as garnish and seasoning. For instance, high-end sushi chefs have begun adding nasturtium micros to rolls or on top of nigiri, appreciating that it brings a wasabi-like spice combined with a beautiful color accent. In modern European cuisine, you'll find them garnishing chilled soups, decorating appetizer plates, or adding a pop to creamy dishes (imagine a few red-edged leaves on pumpkin soup or on a burrata cheese starter - stunning). They can also complement meat dishes; try placing a small mound of red nasturtium micros on a seared steak or carpaccio - their slight sweetness and pepper cut through the richness of meat. Salads and sandwiches, of course, benefit too: use red nasturtium micros to add both fiery flavor and a colorful surprise among the greens.

Nutritional Profile: Much like the green variety, red nasturtium microgreens are loaded with nutrients. They bring in vitamin C, which is great for immunity, and vitamin A for skin and eye health. The B vitamins present can help with metabolism and energy. Because of their red pigments, these micros also contain anthocyanins, a type of antioxidant found in red and purple plants (commonly associated with heart health benefits). Nasturtiums, in general, have a compound called glucotropaeolin (a glucosinolate) which, with the enzyme myrosinase, can produce natural antibiotic and anti-inflammatory effects. In simpler terms, red nasturtium micros can help contribute antioxidants and may support your body's defenses. They're a spice and a supplement all in one! Remember, you'll typically use these in moderate amounts due to their strong flavor, but even a small handful will give a nice nutrient kick.

Cultivation Note: Red nasturtium varieties are sometimes a bit more delicate to grow than green. For example, Empress of India nasturtium is beloved by chefs but is known to require "skill, patience, and careful technique". The germination rate can be a touch lower (often around 70-80%) and they can be sensitive to fungal issues if not grown with care. Don't let that discourage you - just be diligent with soaking seeds, maintaining cleanliness, and giving proper airflow as described below. The reward is worth it: you'll harvest a tray of gourmet microgreens that can fetch a premium if you're selling, or will impress anyone lucky enough to taste your homegrown batch.

GROWING INSTRUCTIONS

How to grow Red Nasturtium microgreens?

Growing red nasturtium microgreens is very similar to the green variety (refer to the Green Nasturtium instructions above) with a few extra tips for success:

• Soak and Sow: Definitely soak red nasturtium seeds as well (6 hours is ideal). Sow them on a quality medium and cover lightly with soil/vermiculite. Red varieties tend to have comparable seed size, so use a similar seeding rate (maybe slightly more seeds if germination is known to be lower). For instance, if you have an "Empress of India" variety, you might increase density by 10% to compensate for any slow starters. Cover and keep in blackout for 6-7 days. Keep the soil moist but not too wet - red varieties are equally prone to mold if overwatered. Some growers even prefer a cooler germination temperature (around 16-18°C) to slow down any fungal growth; it might make germination take an extra day but can improve success.
• Observation: During germination, open the lid daily for a quick breath of air. Because these seeds may germinate a bit unevenly, you might see a few sprouts at day 5 and others only at day 9. Don't worry - continue to keep them in the dark until the majority have at least a short stem. If you notice any fuzzy mold on unsprouted seeds, remove those seeds with tweezers immediately and spray a little water mixed with grapefruit seed extract or a drop of hydrogen peroxide as an organic anti-fungal measure on that spot.
• Light Phase: When ready, expose the tray to light. Indirect light is fine for the first day or two - red nasturtium seedlings can be slightly sensitive to abrupt intense light (some growers report a bit of leaf curl under very strong light at first). After a day, full grow lights or sunlight is okay. They absolutely need good light to develop their pigments. With plenty of light, the stems will turn a deeper red and the leaves a richer green. If kept too dim, they might stay pale. Continue bottom-watering and ensure airflow (a small fan near the tray is recommended because these red varieties are a "gourmet variety" that can mold if neglected).
• Growing On: You'll observe that red nasturtium microgreens often have slightly darker foliage and stems as they grow. Some leaves might be a deep olive green with maroon veins - a sign of their variety. Growth rate is roughly the same as green: true leaves might start peeking around day 12-14. Avoid letting them go much past ~18 days; the first true leaves of dark varieties can sometimes be very dark (almost bluish green) and slightly more bitter. Harvesting at the cotyledon stage plus small true leaf is optimal for taste.
• Harvest: Harvest when the leaves are broad and before they get leathery. Likely around day 14 or 15 you'll have a good number of beautiful micro nasturtiums ready. Use the same cutting method (sharp scissors/knife). One thing to note: because of the red pigment, you might see a slight red stain on your paper towel when patting them dry (similar to beet microgreens bleeding color). This is normal anthocyanin pigment - handle gently to avoid too much crushing. Yield will be similar to green nasturtium, perhaps a tad less if germination was lower.

Taste test: Always taste a couple of your microgreens from each tray! Red nasturtium should taste peppery and strong. If they are extremely hot/bitter, it could mean they were stressed (perhaps too warm or not enough water at some point). Generally, though, they should be pleasantly spicy and aromatic.