Cress is really quick and easy to grow as an indoor salad crop and can be grown all year round.
I like to wash out and save food packaging that I might find a handy use for in future. Poor Mr Salford Kitchen has to navigate various stacked crates of clear plastic trays, glass jars, yoghurt pots and lids, egg cartons etc. that mount up in the kitchen, before I eventually get around to archiving them (read: throwing them in the garage, which unfortunately is a bit of a tip at the minute, and needs a good sort out!).
To plant my cress, I used two salvaged plastic trays – one with holes, providing drainage for the soil, and a solid tray without holes underneath to prevent leakage of water / compost.
- Sift a thin layer of compost into a tray (ideally using a sieve) and moisten it lightly.
- Sow seeds fairly thickly and evenly on the surface, and press them into the compost gently. You do not need to cover the seeds with soil.
- Cover the container or put it into the dark to encourage quick growth. I covered mine with some cling film to stop the compost from drying out, put the tray out of direct sunlight and wrapped it in a paper towel.
- Cress seeds should germinate within a few days. When they germinate, remove the cover, put them in sunlight, and cut with scissors when approximately 5cm high. They should be ready to harvest in approximately 14 days.
Growing up, my mum always used to garnish garden salads with micro cress, and I love its peppery taste. Cress is also delicious in an egg and cress sandwich – I’m looking forwards to this being the first thing I’ll make when my cress is ready to cut!