Vegetable

Broadleaf Cress

A tier

Broadleaf cress produces larger, flatter leaves than curly types—easier to chop into salads and egg salads as a true leaf rather than a frill garnish. Pepper heat is still present but distributed across more leaf area. A practical kitchen form of garden cress. Chop into potato salads, fold into soft cheeses, or layer in sandwiches. Slightly more substance per snip than micro mats. Choose broadleaf when cress should eat like a small salad leaf.