Originally grown to supply Melbourne fine restaurants such as Pure South at South Bank, Kettle Black at Albert Park. Due to lockdown, now it's your chance to add these delicious ingredients to you dinner tonight!
 
Watercress contains iron, potassium, calcium, folic acid, antioxidants, and vitamins A and C.
Watercress greens have a moderate peppery bite that is best suited for raw applications in savory dishes. The delicate leaves will wilt if exposed to prolonged heat, but they are stronger than microgreens and can withstand vinaigrette and oils. The peppery flavor of  Watercress greens is ideal with meats such as duck, smoked fish, and sausages, or fruits that have a tart flavor like the sour cherry. They can also be floated on wonton or egg drop soup or placed in a sandwich for an extra peppery flavor.
 
Microgreens are nutrient-dense mini plants with delicious flavour.
They are an exciting, colourful, gourmet alternative to salad leaves or sprouts.
Microgreens differ from sprouts in that they are grown in sunlight and harvested when there are 2 or more true leaves.
 
Read my tips about how to care for your microgreens here:
https://www.abc.net.au/everyday/how-to-grow-microgreens-at-home/12419854