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Germs and cresses are so healthy

  1. Have you ever heard of broccoli and mustard cress? These seedlings in small containers are increasingly popping up at vegetable specialists, health food stores and in the supermarket. Why are they good for you and what can you do with them?

  1. Growing your own garden cress on a saucer with wet cotton wool: a popular activity in the 70s of the last century. After a few days, cut the spicy seedlings and sprinkle them over a cheese sandwich, for example. Now, some forty years later, sprouts are experiencing a revival. That's because sprouts and cresses are true vitamin bombs. You usually eat them raw and 'harvest' them yourself, so that the vitamins are well preserved. Sprouts contain a lot of vitamins A, C and folic acid and minerals such as calcium, iron, magnesium, phosphorus and potassium. Do not expect miracles, because you usually only eat small amounts of it. But they also count towards your daily portion of vegetables!

  2. Growing your own cress on a saucer with wet cotton wool: a popular activity in the 70s of the last century. After a few days, cut the spicy seedlings and sprinkle them over a cheese sandwich, for example. Now, some forty years later, sprouts are experiencing a revival. That's because sprouts and cresses are true vitamin bombs. You usually eat them raw and 'harvest' them yourself, so that the vitamins are well preserved. Sprouts contain a lot of vitamins A, C and folic acid and minerals such as calcium, iron, magnesium, phosphorus and potassium. Do not expect miracles, because usually you only eat small amounts. But they also count towards your daily portion of vegetables!

Huge seasonings

  1. Microgreens have a powerful, spicy flavor. It is amazing that such a small plant can have such a strong flavor. The popularity of sprouts and cresses started with top chefs, who started using them not only as a garnish, but also as exclusive seasonings. The taste varies by variety, from mild to spicy and from nutty to aromatic. There are now thirty different types. Which ones are most commonly used and how?

  2. Microgreens have a powerful, spicy flavor. It is amazing that such a small plant can have such a strong flavor. The popularity of sprouts and cresses began with top chefs, who started using them not only as a garnish, but also as exclusive seasonings. The taste varies by variety, from mild to spicy and from nutty to aromatic. There are now thirty different types. Which ones are most commonly used and how?

Cress

  1. The best-known and probably oldest species of cress is garden cress, also known as star cherry. It has a spicy, aromatic taste that resembles mustard. It is high in potassium and it also contains calcium and vitamins A and C. Delicious: on a sandwich with meat or cheese with cold starters about an omelette

Alfalfa

  1. Alfalfa looks like a kind of miniature vegetable, but it is the germ of the seeds of alfalfa clover. The name in Arabic means 'best food'. It has a mild flavor and contains folic acid and vitamin A. Delicious: on a cheese sandwich with tomato on an egg salad sandwich at carpaccio

Broccocress

  1. This micro vegetable, also called broccoli press or broccoli sugar, has a peppery, spicy taste. A few tufts are enough to give a dish a striking flavor. Broccocress contains vitamins C and E and, like broccoli, also glucosinolates, which help protect the body against carcinogens. Delicious: in a tomato salad about oriental stir-fried vegetables from the wok about baked potatoes

Mustardcress

  1. The fiery taste of mustard cherry or mustard cress is somewhat reminiscent of Japanese wasabi or horseradish. Small amounts of this micro vegetable already give a dish a spicy taste. Mustard cress is high in iron, calcium and vitamins A and C. Delicious: about mustard soup in a green salad by mayonnaise with mussels

Rucola Cress

  1. Arugulacress has a spicy nut flavor with a hint of pepper. The top is very fine and decorative. This cress is rich in iron and contains vitamins A and C. Delicious: about pasta dishes on sandwiches in a salad

Beetcress

  1. The red stems of beet cress are very decorative. Beetcress tastes a bit like beetroot, with a slightly sweet earthy flavor. It is high in folic acid, vitamin E and magnesium. Delicious: on a sweet dessert, for example with strawberries in a salad on a (green) smoothie

The difference between sprouts and cresses

  1. Sprouts and cresses are vegetables that are harvested as a seedling shortly after the seed has emerged. They belong to the sprouts, also called microgreens. Cress are young mini plants that stand with their roots in a container on a nutrient medium. Examples are cress and broccocress. Sprouts are young, freshly germinated seeds, including grains or legumes. You buy them separately, without a breeding ground. Germs usually still contain the seed from which the plant grows, unlike cress, which is cut off just above the nutrient substrate. Alfalfa and bean sprouts are examples of sprouts.

  2. Sprouts and cresses are vegetables that are harvested as a seedling shortly after the seed has emerged. They belong to the sprouts, also known as microgreens. Cress are young mini plants that stand with their roots in a container on a nutrient medium. Examples are cress and broccocress. Sprouts are young, freshly germinated seeds, including grains or legumes. You buy them separately, without a breeding ground. Germs usually still contain the seed from which the plant grows, unlike cress, which is cut just above the nutrient soil. Alfalfa and bean sprouts are examples of sprouts.

Buying, preparing and storing

  1. Sprouts and cresses are available all year round. When purchasing, make sure that the plants look fresh and have not faded. You only have to wash the sprouts, although with firm sprouts such as bean sprouts it is smart to immerse them in boiling water to kill any bacteria. Don't do that with fine sprouts and cresses, as little of them is left over when heated. With cresses, cut some plants just above the nutrient substrate, wash them and sprinkle them over the dish at the last minute. Put the remaining cress back in the refrigerator and make sure that the nutrient medium does not dry out. This way, cresses can be kept for up to 6 days. Sprouts like alfalfa can only be kept for two to three days in the vegetable drawer of the refrigerator.

Your own cress?

  1. It is very easy and fun to grow sprouts and cresses yourself; you can often harvest within five to eight days. You only need a saucer with wet cotton wool or a glass growing dish with a sowing grid.



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