Frilly, sharp, peppery little greens that grow faster than almost anything — ready to cut in under a week. The classic 'cress on a windowsill' crop, a brassica with real detox-class compounds and a wicked bite.
The fastest food you can grow — children can plant cress and harvest a real, edible green within a week, making it a teaching crop for food sovereignty.
Garden cress is a brassica, so its microgreens carry glucosinolates that convert to detoxifying, Nrf2-activating isothiocyanates — the broccoli-sprout family of cancer-defense compounds, with a peppery mustard heat. The seed is also a traditional iron tonic across the Near East and Africa, and the microgreen is dense in vitamin C to drive that iron's absorption. Grows faster than any other windowsill green — true leaves in 5-7 days.
Sprinkle seed thickly on a damp paper towel, cloth, or shallow soil; keep moist; harvest with scissors in 5-7 days. Eat raw — heat kills the enzyme that forms the active compounds. Use as a sharp finishing green on eggs, sandwiches, soups, and fish; classic on buttered bread with egg.
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