Microgreens Flavours of Western Europe - seed

Cress, amaranth, and peas give you the taste of Western European cuisine in tiny nutrient-packed portions. Raise them on your kitchen windowsill for easy regular harvesting.

Pick them young and full of flavour; and add to your salads, sandwiches, and snacks. Can also be grown on to maturity if you prefer.

Frankfurt Green Sauce : blend together cress with borage, chervil, parsley, salad burnet, sorrel and chives. Add a little vinegar and oil, and a lot of sour cream  and/or plain yogurt to taste. Serve cold over hard boiled eggs and boiled potatoes.