Wednesday, March 18, 2009
Wrinkled Crinkled Cress
Wrinkled crinkled cress is spoon-shaped leaves are bright green with ruffled edges and an attractive "blistered" surface. The twisted, crisped, and savoyed texture give these leaves unexpected heft and toothsomeness for a little garden cress. Fluffy addition to your salad mix. Resists bolting longer than other L. sativum varieties, allowing multiple cuts from a single planting. Forget about using parsley as a garnish! Replaced it with these frilly beauties.
How to grow
Sow on a moist paper towels or sow shallowly in a 2-4" wide band moist and fertile soil. Need partial sunlight for germination. Sow about 20 seeds/inch. Do not cover the seeds. Planting in early spring through early fall after the last frost date. It May also be grown indoors on a sunny windowsill, year-round in a flat. Sow about 20 seeds/inch. Germination usually within 24 hours.
NOTE: These cress types are so fast-growing we suggest planting in, and harvesting from, a flat (with soil and/or soilless mix).
The seedlings can be harvested as sprouts after 6 to 8 days when it is 2" tall, or grown to maturity in approximately 21 days. For steady supply you can sow the seeds every 2 weeks. To harvest seeds, allow seedheads to dry on the plants, then remove.
It is an excellent source of vitamin C.
Finely chopped, this herb can be sprinkled over scrambled egg dishes or on top of sliced bread with butter to give fresh interest to something ordinary. Ideal for salads, sandwiches and garnishes, popular with chefs.