table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} The fastest, peppiest green you can grow — cress goes from seed to scissors in under two weeks. Beginner-friendly mucilaginous seed — no soaking, no fuss, just even spreading and light misting for a dense, lush canopy every time. Germinates in as little as 24–48 hours; ready to harvest at the cotyledon stage in just 8–12 days. Exceptional source of vitamins K, C and A (β-carotene), plus glucosinolates including benzyl isothiocyanate — a mustardy compound linked to antioxidant and immune support. Delivers a bold, mouth-warming pepper hit — a tiny pinch transforms eggs, smoked fish, avocado toast or a simple green salad into something memorable. FULL SPECIFICATION TABLE General Specification Common Name Cress microgreens (Garden Cress, Curly Cress, Peppergrass) Botanical Name Lepidium sativum L. Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Fine pale-green stems; bright green, round cotyledons forming a dense, uniform canopy Flavor & Texture Bold, building pepper heat with a fresh mustard-and-grass note; tender, succulent cotyledons with a satisfying snap Seed Count per 10g ≈4,500–5,500 seeds (≈450–550 seeds/g) Cultivation Data Difficulty Easy (mucilaginous seed — no soaking required; gel coat self-anchors seeds) Preferred Medium Coco coir or fine potting soil; spread seeds thinly and evenly in a single layer Seeding Density (1020 tray) 10g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) 0.80g per 10×10 cm Expected Yield ≈225–280g per 1020 tray (approx. 22×–28× seed weight) Soaking None — mucilaginous seeds must not be soaked; they form a gel coat on contact with moisture Blackout Days 3–5 days Watering, pH & Temp Bottom-water only after blackout; avoid top-spraying at all stages. pH 6.0–6.5. Temperature 18–22 °C with steady airflow to prevent damping-off. Sprouting Time 1–3 days (often visible within 24 hours) Harvest Time 8–12 days (cotyledon stage); up to 13 days for first true leaf Health & Nutrition Vitamins Vitamin K (exceptionally high — ~516% DV per 100g raw), Vitamin C (~83% DV), Vitamin A as β-carotene (~43% DV) Minerals Calcium, potassium, iron, manganese (notably high), magnesium Notable Compounds Glucosinolates including benzyl isothiocyanate (BITC); polyphenols including gallic acid, protocatechuic acid, kaempferol glucuronide; flavonoids; mucilaginous polysaccharides Health Benefits Strong antioxidant and anti-inflammatory profile via glucosinolates and polyphenols; supports immune function; Vitamin K supports bone health and blood clotting; traditionally used to pre-clinical data suggests antidiabetic and antihypertensive potential ABOUT Garden cress (Lepidium sativum) is one of the oldest cultivated greens in the world, grown for millennia from Persia to Britain, and it remains the fastest, most reliable crop in the microgreens world. The cotyledons emerge with a bright, clean green colour and a scent that hints at fresh mustard and cut grass — and the taste delivers exactly on that promise: a sharp, building pepper heat that lingers warmly on the palate. Scatter a handful over a soft-boiled egg, a tartare, or a cream-cheese blini and it adds both visual beauty and a flavour dimension that dried herbs simply cannot replicate. With seed in your tray today, you could be harvesting a full, fragrant canopy before the end of next week. GROWING INSTRUCTIONS 1 Fill your tray with 3–4 cm of pre-moistened coco coir or fine potting soil, then level and gently firm the surface — a smooth, even bed is the secret to a uniform canopy of cress. 2 Scatter your seeds thinly and evenly across the entire surface — no soaking needed, and that's the beauty of cress. As soon as moisture touches them, each seed forms a transparent gel coat that anchors it in place. Resist the urge to pile them on; a single layer is all you need. 3 Mist lightly with a fine sprayer, then cover with a blackout dome or an inverted tray. Keep the environment at 18–22 °C with good airflow. Crucially, do NOT top-spray again during the blackout phase — the mucilage holds moisture brilliantly and overwatering is the main enemy here. 4 After 3–5 days in the dark (you'll see pale, stretching shoots pushing up against the cover), remove the dome. You'll catch a first whiff of that peppery, mustard-like scent — a sure sign things are going perfectly. 5 Move your tray into bright indirect light or under a grow lamp. Begin bottom-watering by pouring a small amount into the tray below, letting the medium wick it up from underneath. This keeps the dense canopy dry and mould-free. Water once daily or as needed to keep the medium evenly moist but never saturated. 6 Watch the round, bright green cotyledons fully open over the next few days — the canopy will thicken into a satisfying, pillow-like mass of vivid green. Harvest at the cotyledon stage (days 8–12) for the most tender texture and sharpest flavour, or wait until the first true leaf appears (around day 13) for a slightly larger yield. 7 Harvest with sharp scissors, cutting just above the growing medium. Rinse gently in cool water if needed, shake dry, and use immediately for the fullest flavour and freshest snap. Store any remainder loosely wrapped in the fridge and use within 2–3 days.
