Germs and cresses are so healthy
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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?
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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!
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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
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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?
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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?
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11 minMain dishpeanut oil, tofu stir-fry cubes finely seasoned, stir fry sauce sweet and sour, thick noodles, carrot julienne, beetroot julienne, yellow bell pepper, watercress,rainbow salad with tofu -
45 minMain dishRed cabbage, mild olive oil, quinoa plus, forest outing, lemon, sesame oil, soy sauce less salt, Bio Today tahini white in pot, tap water,grilled red cabbage with quinoa salad -
30 minDessertBrie, Roquefort, port salut, gruyere, Camembert, walnut, garlic, thyme, honey, grape, baguette, Red onion, red grape, raisins, Red wine, Red wine vinegar, Brown sugar,generous cheese plate with onion marmalade -
30 minDessertFull Milk, whipped cream, macaroon, custard powder, vanilla sugar, sugar, protein, amaretto, almond liqueur, basic recipe cooking pears,macaroon pastry with casserole
Cress
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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
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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
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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
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5 minDrink without alcoholbananas, cool fresh apple-pear raspberry juice, Soy drink vanilla,soy fruit shake -
20 minMain dishsauerkraut, sticking potato, liquid baking product, half-to-half minced, Spice meatballs, pineapple, olive oil, liquid baking product,gratin sauerkraut dish with minced meat -
40 minMain dishlemongrass, fresh ginger, Red peppers, onions, tomato cubes, fresh cod fillet, coriander, oil, ground turmeric (koenjit), coconut milk, salt,fish in creamy coconut sauce -
15 minSide dishsweet potato, soft goat cheese, egg, spring / forest onion,stuffed sweet potato with egg
Mustardcress
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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
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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
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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
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20 minMain dishTasty vine tomato, (olive oil, fresh basil, onion, garlic, Parmigiano Reggiano, zucchini spaghetti, pumpkin spaghetti, mini buffalo mozzarella,lukewarm pumpkin and zucchini spaghetti -
15 minSide dishtraditional olive oil, curry powder, wheat flour, coconut milk, sambal oelek, chicken broth tablet, water, fresh mango,curry sauce with mango -
30 minMain dishtraditional olive oil, lean ground beef, frozen Mexican wok vegetables, salsa sauce mild, taco shell, grated young cheese, creme fraiche,Mexican vegetable in tacos -
95 minMain dishmaize chicken, lemon, coarse sea salt, pepper, extra virgin olive oil, garlic, thyme, zucchini, tomatoes (small to), black olives without pit,provençal chicken with zucchini and tomatoes
The difference between sprouts and cresses
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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.
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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
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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.
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25 minSmall dishflour, frozen puff pastry, egg, milk, walnut, mature cheese, paprika, dried Provençal herbs,puff pastry-sticks -
20 minSide dishEggs, lettuce, parsley, olive oil (extra virgin), tarragon vinegar, salt and freshly ground pepper,lettuce with egg dressing -
15 minSmall dishbaking flour, peanut oil, flat leaf parsley,ar'nabit mi'li -
15 minAppetizerScottish salmon fillet, butter or margarine, fresh dill, creme fraiche, dry white wine, arugula lettuce melange, pan tostado,baked salmon with white-wine sauce
Your own cress?
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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.