Cress (Lepidium sativum), aka mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person’s pepper.
Line a flat dish with paper towels, saturate with water, sprinkle cress seeds generously, keep moist and you’ll have all the vitamins and trace elements you’ll ever need.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 134 kJ (32 kcal) |
| Carbohydrates | 5.5 g |
| – Sugars | 4.4 g |
| – Dietary fiber | 1.1 g |
| Protein | 2.6 g |
| Vitamin A equiv. | 346 μg (43%) |
| – beta-carotene | 4150 μg (38%) |
| – lutein and zeaxanthin | 12500 μg |
| Thiamine (vit. B1) | 0.08 mg (7%) |
| Riboflavin (vit. B2) | 0.26 mg (22%) |
| Niacin (vit. B3) | 1 mg (7%) |
| Pantothenic acid (B5) | 0.247 mg (5%) |
| Vitamin B6 | 0.247 mg (19%) |
| Folate (vit. B9) | 80 μg (20%) |
| Vitamin C | 69 mg (83%) |
| Vitamin E | 0.7 mg (5%) |
| Vitamin K | 541.9 μg (516%) |
| Calcium | 81 mg (8%) |
| Iron | 1.3 mg (10%) |
| Magnesium | 38 mg (11%) |
| Manganese | 0.553 mg (26%) |
| Phosphorus | 76 mg (11%) |
| Potassium | 606 mg (13%) |
Mainz Daily Photo 
But, how does it taste?
Buy some seeds and follow the instructions. Tastes fresh/healthy/peppery.
Scramble some eggs, get some slices of wholemeal bread, butter them and then slather them with the egg and cress mixture.
Heaven!