Cress (Lepidium Sativum) is one of the most nutritious microgreens that you can grow. It contains a high amount of vitamins A, C and K and a host of minerals. You'll be surprised that cress has even more vitamin C than oranges. Just 30 grams of garden cress provides you with over 30 times the daily value of vitamin C.
Want to boost your immune system this winter? Try growing cress. Not only is it a nutritional powerhouse, but it is fast and easy to grow - and eating freshly harvested cress means that you get the maximum goodness from these greens.
In this article, you’ll learn how to grow cress with the tray or saucer method. You can grow it using a soil medium or on moist paper towels.
Seeds like chia, flax, psyllium and cress are gelatinous seeds, which means that when they are soaked, they will have a jelly-like and sticky coating. These seeds have to be sprouted differently than most sprouting seeds, like alfalfa, broccoli, radish or kale. For a start, the gelatinous seed can't be sprouted in a sprouting jar.
Steve Meyerowitz (Sproutman) recommended that these seeds should be sprouted on top of a hemp sprouting bag. Put a sprouting bag on top of a tray or plate, sprinkle the seeds on top of the bag, and spray with a mist bottle. Over the next 2-3 days, spray as necessary to ensure that your seeds and bag don't dry out.
The most common method of sprouting cress is to use a flat tray or saucer, with paper towels or a fine layer of soil.
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