Currently my favorite plant, and the first thing I eat from the garden each spring. Lepidium campestre, var mahontongo , an improved form of an European wild cress, with a sweet, peppery, bitter, allium flavor. Biennial and hardy as an oak.
Is this seed certified organic?:
Yes
No, but no synthetic pesticides or fertilizers were used in producing it
No, and synthetic pesticides or fertilizers were used in producing it.
Available year round?:
Yes
No; see lister's profile for availability times
Quantity (optional; may be min. # of seeds, or packet weight, or other measure of quantity):
200 seeds
Listing created
Apr 29, 2016
Martha Gottlieb
1 year agoJust a coda to my initial description, as of March 31, 2020, - we have two beds of overwintered plants that sprouted last fall. They are all alive, weathered by the winter a bit, but delicious and putting out new leaves! A very welcome source of greens these days. Also makes a dynamic lacto ferment!
Nola Krosch
11 months agoHow do you do the lactofermentation process?
Martha Gottlieb
3 months agoHi Nola, Sorry, I just saw this question.
We do most of our lactoferments the same way. We cut up the vegetables, in this case just pull the leaves from the plant, then wash them, then add some salt and some water to the point that the vegetables are covered by brine. The brine we do by taste. It is just a bit saltier than you would want it. Just a bit. This generally ensures that the right bacteria multiply. You can add a little bit of whey if you’re concerned.The jar sits on the counter for a few days until it tastes right, then we refrigerate it.Usually we add a little onion or some garlic to all of our pickles. This Shallot Cress pickle is lively and assertive. We love it.