Common names: cress, garden cress, peppergrass

Botanical name: Lepidium sativum

Origin: Asia

Varieties

Few varieties are available commercially; grow the variety available in your area.

Description

Cress is a hardy annual with finely divided tiny green leaves that have a biting flavor. You can grow cress from seed indoors or out - it will even sprout on water-soaked cotton. It takes only 15 to 20 days from planting to harvest, which means more or less instant gratification for the least patient gardener. Children love to grow it. Cress has a peppery flavor that gives a lift to salads. There are several kinds available, but the' curled variety is the most common. Other types of cress are upland or winter cress (Barbarea vernapraecox) and watercress (Nasturtium officinale). Upland or winter cress (Barbarea vernapraecox) is a hardy biennial from Europe. You can sow it in the garden in early spring and harvest soon after midsummer. The plants are tough and will survive a cold winter if you mulch them. Watercress is a trailing perennial of European origin with dark green peppery leaves and is usually grown in water. It's easily grown from seed but is usually propagated in temperate climates from stem-pieces, which root easily in wet soil. If you're fortunate enough to have a stream running through your garden, you can try growing watercress on the bank. You can also grow it indoors in pots set in a tray of water. Watercress adds a kick to salads and makes a pretty garnish. It's full of vitamin C and minerals.

Where and when to grow

Cress grows anywhere in the United States. Garden cress, which is the one you're most likely to grow, is started from seeds sown every two weeks starting early in spring.

How to plant

When sown outdoors, cress likes well-worked soil with good drainage. It will flourish in shade or semishade and can tolerate a wide range of temperatures. When you're preparing the soil, dig in a complete, well-balanced fertilizer at the rate of one pound per 100 square feet or 10 pounds per 1,000 square feet. Sow the seeds thickly,aquarterof an inch deep in wide rows, 18 to 24 inches apart, and for a continuous crop repeat the planting every 10 to 14 days.

Fertilizing and watering

Fertilize before planting and again at midseason, at the same rate as the rest of the garden. Cress needs even moisture. Try not to wet the leaves more than necessary since the soil that lodges there when water splashes on them is impossible to wash out without damaging the leaf. Cress grown indoors must have good drainage or it tends to rot.

Pests

Cress has no serious pest problems.

Diseases

Cress has no serious disease problems.

How and when to harvest

Often the plants are eaten at their very early seed-leaf stage. Cut off the cress with scissors and enjoy in salads or sandwiches.

Storing and preserving

Cress does not store well, but it can be kept in the refrigerator up to one week. The seeds can be sprouted.

Serving suggestions

The English nibble "small salads" of cress and mix the young sprouts with mustard for dainty cress sandwiches. Use it in salads or for a garnish. The peppery taste is a good foil to more bland salad greens.