A traditional mix of salad rape and cress seedlings
British salad cress dates back to the 1960s and was the original salad garnish – there was a time that a buffet was not complete without a sprinkling of salad cress for aesthetic appeal. It is also known for being the perfect partner to complement an egg sandwich.
However, salad cress can be used in a variety of dishes to provide extra flavour and some essential nutrients including vitamin C and folic acid. For more information on salad cress’ health benefits visit our let’s talk about health page.
Salad cress is a blend of English salad rape and cress, hence the name salad cress. This combination provides a unique and fresh flavour with a little peppery kick, making it ideal for many of your favourite dishes. It is grown on a fully compostable wood pulp base and is sold living, usually in a tall clear plastic punnet, to help protect the seedlings. As it is still living when bought, salad cress maintains its valuable nutrients when you come to use it.
Salad cress takes 4 – 5 days to grow from seed to final product and is best kept chilled to ensure freshness. You can also keep your salad cress on a windowsill, but ensure it is watered regularly. Cut and wash before use.
Add generously to salads, sandwiches or smoothies. For more inspiration on how to use salad cress, visit our recipes page.
Why not try our Egg and Cress on Sourdough?
