Micro Peppercress
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Micro Peppercress was developed in the 1980s-1990s in the United States, and as it has increased in popularity, it has also continued to spread to other continents. It is small in size, and has slender, pale green stems. In addition, micro peppercress offers an initially mild, grassy, and earthy flavor that develops into an assertive, peppery, and tangy spice, similar to horseradish, watercress, or mustard. Nutrition-wise, these cute leaves contain vitamin A, vitamin C, B-complex vitamins, calcium, iron, and potassium, which in turn is important for maintaining the balance of acids in the body. Cooking-wise, these tiny greens are best suited for raw applications as their delicate nature cannot withstand high heat, not to mention that they are most commonly used fresh.
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