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Curled Cress Sprouting Seeds

Days to harvest: 4 to 5. Cress sprouts are high in iron, folic acid, calcium and Vitamins B, C and K. They have a sharp, peppery, tangy flavor. Just a few go a long way! They can be added to salads and sandwiches for a kick of flavor and heat. Cress seeds should not be soaked, and should not be grown in a sprouter. The seeds are mucilaginous and will become slimy and may fail to germinate if overly wet. They should be sown indoors or in a very shady spot outdoors. Spread the seeds on a few layers of dampened paper towels in a deep tray or dish and cover them with plastic wrap to conserve moisture, especially if you won't be able to monitor the tray closely so that the paper doesn't dry out. A repurposed plastic clamshell salad container works wonderfully. After the sprouts emerge, uncover them for good air circulation. Mist sparingly two to three times a day until the sprouts are the desired size, usually about 2” tall. Trim the sprouts at the base and enjoy! The plants will not resprout. (OP.)

One packet of about 55,000 seeds
In stock
Item
#5515
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$7.95
  • Buy 10 for $7.15 each and save 10%
  • Buy 50 for $5.95 each and save 25%
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  • Information
    • Formerly an old-fashioned ingredient in Watercress sandwiches served at tea-time, Cress is enjoying new popularity among the multitude of lush salad greens now available. New varieties offer larger leaves, various levels of bite, and rapid growth. Microgreens have hit the big time, bringing sprouted seeds into vogue in chichi restaurants. Cress prefers cool weather and moist soil, otherwise the refreshing peppery taste becomes unpleasantly hot. Most Cress will be ready for tossing into a salad or soup three to four weeks from seeding. Harvest with scissors and water with kelp or fish fertilizer to promote rapid regrowth.

    Average seed life: 2 years.
  • Gardening Tips

    • There are many commercial sprouters out there, but the old jar method works just fine. You can fit mason jars with a special screen or simply use cheese cloth stretched and held in place over the jar mouth with an elastic. Measure out the appropriate amount of seed to sprout (if you have a sprouter, follow the directions that came with it. If using the jar method, add enough seed to just cover the bottom of the jar). Clean, cull (throw out non seeds) and rinse seeds with tepid water before soaking. To soak, add tepid, non-chlorinated water, (3 parts water to 1 part seed) and let soak for the appropriate amount of time for the seed you are sprouting. Discard any non-seed material that floats up. After soaking, drain out the water: the seed should be damp but not wet. Put the jar out of direct sunlight, which could cook the seeds. Every 8 to 12 hours add enough water to cover the seeds and swish around to get all the seeds wet. Drain the water out, leaving the seeds damp but not wet. All sprouts need good air circulation, and a consistent 70°F temperature for optimum sprouting: cooler temps retard sprouting and warmer temps push too hard. Most sprouting seeds do not need light in the early sprouting stages but for the last two days before sprout use they should have some diffused light so they can green up a bit. Check each variety for the approximate days to harvest.

      For the final rinsing, fill the entire sprouting container with water. Most of the Sprouts will shed their hulls or seed coats during this final rinsing for skimming off. Thoroughly drain the sprouts for 6 to 8 hours prior to refrigerating them. Store Sprouts dry-to-the-touch in airtight containers. Sterilize your sprouter between crops: mix a capful of bleach to a pint of water, soak for 15 to 20 minutes, scrub well and rinse thoroughly!

      Countertop Sprouts Gardening
  • Featured Recipes
Formerly an old-fashioned ingredient in Watercress sandwiches served at tea-time, Cress is enjoying new popularity among the multitude of lush salad greens now available. New varieties offer larger leaves, various levels of bite, and rapid growth. Microgreens have hit the big time, bringing sprouted seeds into vogue in chichi restaurants. Cress prefers cool weather and moist soil, otherwise the refreshing peppery taste becomes unpleasantly hot. Most Cress will be ready for tossing into a salad or soup three to four weeks from seeding. Harvest with scissors and water with kelp or fish fertilizer to promote rapid regrowth.

Average seed life: 2 years.

  • There are many commercial sprouters out there, but the old jar method works just fine. You can fit mason jars with a special screen or simply use cheese cloth stretched and held in place over the jar mouth with an elastic. Measure out the appropriate amount of seed to sprout (if you have a sprouter, follow the directions that came with it. If using the jar method, add enough seed to just cover the bottom of the jar). Clean, cull (throw out non seeds) and rinse seeds with tepid water before soaking. To soak, add tepid, non-chlorinated water, (3 parts water to 1 part seed) and let soak for the appropriate amount of time for the seed you are sprouting. Discard any non-seed material that floats up. After soaking, drain out the water: the seed should be damp but not wet. Put the jar out of direct sunlight, which could cook the seeds. Every 8 to 12 hours add enough water to cover the seeds and swish around to get all the seeds wet. Drain the water out, leaving the seeds damp but not wet. All sprouts need good air circulation, and a consistent 70°F temperature for optimum sprouting: cooler temps retard sprouting and warmer temps push too hard. Most sprouting seeds do not need light in the early sprouting stages but for the last two days before sprout use they should have some diffused light so they can green up a bit. Check each variety for the approximate days to harvest.

    For the final rinsing, fill the entire sprouting container with water. Most of the Sprouts will shed their hulls or seed coats during this final rinsing for skimming off. Thoroughly drain the sprouts for 6 to 8 hours prior to refrigerating them. Store Sprouts dry-to-the-touch in airtight containers. Sterilize your sprouter between crops: mix a capful of bleach to a pint of water, soak for 15 to 20 minutes, scrub well and rinse thoroughly!

    Countertop Sprouts Gardening
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