I made a decision this year to grow more of my own food; tomatoes, herbs, you get the idea. It’s still too cold for any of that nonsense but I decided not to let it slow me down; there’s always cress, which seems to grow whatever the weather!
Cress seems to have a really bad reputation, which I’m putting down to memories of growing it in egg cups as children. On its own the traditional garden cress really can be quite bland; grow a few different types (see list below) though and you’ve got a fantastic addition to any salad or sandwich.
I tend to grow cress in old fruit punnets lined with a couple of sheets of moist kitchen towel; each day I check them and sprinkle over a little water if needed to make sure they don’t dry out.
I’m currently growing the following types of cress on my kitchen windowsill (alongside various kitchen herbs), much to my wife’s annoyance:
- White Mustard
- Sprouting Broccoli
- Sprouting Red Cabbage
- Sprouting Fenugreek
- Sprouting Alfalfa
- Fine Curled Cress
- Mung Bean Sprouts (not a cress, but close enough)
All of the above are available to buy online; drop me a note if you need some recommendations for where to buy them.
I’m also submitting this article to the great Weekend Herb Blogging, being held over at Mele Cotte.