Garden cress is a fast-growing, edible herb plant which is related to watercress and mustard and sharing their peppery, tangy flavor and aroma. In some regions garden cress is known as garden pepper cress, pepper grass or pepperwort. It is a biennial plant, and most typically used as a salad herb or as a leaf vegetable. Its leaves develop a hotter flavor as the plant matures.
Used in sandwiches such as egg and cress sandwiches.
Cress is best added fresh to recipes and works well with egg dishes, salads and sandwiches.
The sprouts are often used as a garnish or for juicing.
Growing Garden Cress
It grows best in moist, rich, well-drained soil or well-rotted compost.
Can be grown full sun or partial shade.
Plants must be kept moist during dry periods.
Sow seed in the garden early in spring, as early as 4 or 6 before the last frost, or grow indoors year-round.
Plant cress 0.6 cm deep. Sow seeds thickly and cover lightly.
Seeds will germinate in about 14 days at 7°C.
Thin the seedlings, leaving about 10 cm between the plants.
It will be ready for harvest 15 to 20 days after sowing.
Sow cress every 10 days for a continuous harvest through midsummer.
Plant cress in late summer for an autumn and winter harvest.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.