Cress (sometimes called garden cress, garden pepper cress, pepperwort, or pepper grass) is a leafy annual herb from the Brassica family. It is harvested when immature, around 5-6 days after germination, but will grow to a height of around 60cm (24”) if left undisturbed, and then form racemes of white flowers followed by small seedpods. The leaves and stems of young plants are crisp and succulent and high in water content, and the flavour is peppery. Add it to your salad or as a garnish on your grilled fish.
Microgreens are grain, herb, or vegetable greens cultivated in a growing medium and harvested within two weeks of planting–just before (and sometimes after) they develop their first set of true leaves. Microgreens pack far more nutritional value into their tiny leaves than the mature plants they would grow into if allowed to. Initially popularized on cooking shows and in high-end restaurants, these diminutive superfoods can now be found on the shelves of many grocery stores and on windowsills everywhere.
The most commonly seen microgreens are kale, red cabbage, and broccoli, but literally almost any vegetable, herb, legume, or grain can be grown as a microgreen. Snipped off just above the soil at a few inches tall and sporting cotyledons or one set of true leaves (it depends on the variety), they add bold color and flavor to dishes.
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