Lactuca sativa var. crispa Radichetta

The Moroccan Watercress, also known as Moroccan Cress or Radicchetta, is a small cut salad whose taste is between lamb's lettuce and lettuce. Hardy and growing almost anywhere, it is very easy to cultivate. It is sown under cover in February-March for a harvest from April to October.

These seeds come from Organic Agriculture and are offered to you in a 3-metre (10 feet) ribbon: the pre-spaced seeds are placed between two very thin layers of biodegradable fibres. This process is very practical, easy to set up, and avoids tedious thinning.

Harvest: It is done with a knife, by taking the leaves from the outer edge of the plant, which will continue to develop and produce new leaves.

Storage: Moroccan Watercress can be stored for a few days in the refrigerator, but to enjoy its freshness to the fullest, we recommend consuming it immediately after harvest.

The gardener's tip: A real nightmare for gardeners, slugs and snails love salad leaves. When the hunt is on, we are ready to do anything to repel or eliminate them: the ash cord (which will be quickly leached by the rain), the homemade trap filled with beer (which hedgehogs get drunk on to the point of coma), the copper strips supposed to electrocute them (which tickle them a little)...

Instead of wasting your time and, incidentally, your salads, we recommend using an anti-slug product composed of ferric phosphate known as Ferramol. Unlike metaldehyde-based slug killers, which are dangerous for wildlife and polluting, Ferramol is natural, non-toxic, and very effective as long as you remember to "treat" your plot a few days before sowing.